Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock

• Published in: Journal of Food Science
• Main Authors: BABBITT, J. K., REPPOND, K. D., HARDY, A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1987
• Subjects: Theragra chalcogramma
• 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

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.