PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH

• Published in: Journal of Food Science
• Main Authors: NAKAYAMA, T., YAMAMOTO, M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1977
• Subjects: Turbot
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12633.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1977.tb12633.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12633.x/fullpdf

ABSTRACT Changes in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values increased most rapidly at the surfaces of blocks prepared from dogfish flesh, whereas those of pollock and grey cod increased at a much slower rate. Intermediate increases in TBA values were shown by blocks prepared from red‐banded rockfish, shortspine thornyhead, turbot and ocean perch. In all frozen samples tested, surface TBA values revealed a tendency to steadily increase, then decline after 4 or 5 months. Core TBA values remained relatively constant for most species examined. The exceptions were deboned blocks prepared from dogfish and red‐banded rockfish, which showed marked increases after 3 months'storage, and a tendency to decline after 4 or 5 months. Core TBA values were always substantially lower than surface TBA values in all samples examined. Deboned flesh prepared from dogfish and turbot were least firm when cooked; those prepared from grey cod and pollock were appreciably firmer and tended to become even more film during storage. Deboned flesh of ocean perch, red‐banded rockfish and short‐spine thornyhead were intermediate in firmness and remained so during storage. A block prepared from an equal mixture of pollock and red‐banded rockfish flesh revealed a very strong tendency to acquire the firmness characteristics of deboned pollock flesh alone. Examination of color changes in stored blocks before and after cooking disclosed the following: During frozen storage, the deboned flesh of pollock became less dark, while those of shortspine thornyhead, turbot and dogfish revealed a gradual shift in the direction of “yellowness.” Assessment of color after cooking showed that deboned samples of pollock, grey cod and the pollock/red‐banded rockfish mixture became somewhat progressively darker with extended storage ...