Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock
ABSTRACT Pollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at ‐ 18°C affected texture an...
| Published in: | Journal of Food Science |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1987
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1987.tb14041.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1987.tb14041.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14041.x/fullpdf |
| Summary: | ABSTRACT Pollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at ‐ 18°C affected texture and flavor. This was particularly evident for blocks containing 30% minced flesh, and results suggest the addition of minced flesh should be limited to 15%. Changes in dimethylamine and expressed thaw drip may explain the changes in sensory attributes since there were small changes in the control blocks held at −34°C. |
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