Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack ( Theragra chalcogramma)

• Published in: Journal of Food Science
• Main Authors: KRUEGER, DEBORAH J., FENNEMA, OWEN R.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1989
• Subjects: Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05932.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb05932.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05932.x/fullpdf

ABSTRACT Fillets of Alaska pollack ( Theraga chalcogramma ), a gadoid, were treated with solutions of citrate, sodium pyruvate, or H 2 O 2 , frozen and stored for 9 wk at ‐10°C. Protein extractability, texture, cooked moisture content, and activity of trimethylamine oxide demethylase were monitored during storage. None of the treatments slowed normal decline in protein extractability during frozen storage, however, sodium citrate and H 2 O 2 significantly (P < 0.1) inhibited development of dimethylamine (DMA). This inhibition of DMA development did not, however appear to be associated with a decrease in the rate of toughening evidenced in H 2 O 2 ‐treated fillets. Sodium citrate and sodium pyruvate significantly slowed rate of toughening during storage, and this effect may be related to their positive effect on water‐holding capacity.