| Previous work has established the technical feasibility of producing acceptable shark-base fish biscuits, which were subsequently used for a school breakfast programme in the poorer areas of Ecuador. However, reformulation of the biscuits using chaeper pelagic fish resources (sardine, mackerel and tuna dark meat) was necessary due to changes in the cost and availability of shark. This paper describes a datailed examination of the organoleptic quality of the pelagic-fish based biscuits, and the results of acceptability test undertaken with children attending 3 schools in the marginal areas of Guayaquil. For the first part, 5 panelists selected from staff at Instituto Nacional de Pesca, rated each of the 3 types of biscuit using 5 rating scale describing... |
