STORAGE STABILITY OF MECHANICALLY DEBONED SUCKER (Catostomidae) FLESH

• Published in: Journal of Food Science
• Main Authors: MORRIS, D.M., DAWSON, L.E.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1979
• Subjects: Catostomus catostomus
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03454.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1979.tb03454.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03454.x/fullpdf

ABSTRACT Mechanically deboned flesh was obtained from suckers (Catostomus commersoni and Catostomus catostomus) harvested from Lakes Michigan and Huron during different seasons of the year. Freshly processed minced flesh was treated with the antioxidants, Tenox A®, Tenox II®, Tenox PC® and FreezCard®. After storage at – 18°C for 1–12 months, samples were analyzed for 2‐thiobarbituric acid (TBA) as an indicator of lipid oxidation. FreezGard was the only antioxidant effective in controlling lipid oxidation. Breaded, precooked and raw patties were treated with FreezGard, a seasoned binder or an edible film. Patties were stored at −18°C for periods up to 10 months. FreezGard was most effective in limiting oxidation (TBA) and resulted in improved flavor and firmness of cooked patties.