Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue

• Published in: Journal of Food Science
• Main Authors: JAHNCKE, M.ICHAEL, BAKER, R.OBERT C., REGENSTEIN, J.OE M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1992
• Subjects: Gadus morhua
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08046.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1992.tb08046.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08046.x/fullpdf

ABSTRACT Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at ‐40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.