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The improved whitening of cod and haddock flaps using hydrogen peroxide
Author(s) -
Himonides Aristotelis T,
Taylor K D Anthony,
Knowles Michael J
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990501)79:6<845::aid-jsfa297>3.0.co;2-w
Subject(s) - hydrogen peroxide , chemistry , aqueous solution , haddock , chromatography , food science , sensory analysis , fish <actinopterygii> , organoleptic , detection limit , fishery , biochemistry , biology , organic chemistry
Fish mince, derived from cod or haddock flaps, was successfully whitened by pre‐treating flaps prior to separation with an aqueous solution (5–8 gl −1 ) of hydrogen peroxide. Soaking in H 2 O 2 reduced the superficial blood discoloration of flaps and subsequently improved the colour of recovered mince after separation. Objective textural analysis (texture profile analysis) using a texture analyser, did not reveal any additional damage to the texture of the mince derived from treated flaps. Sensory evaluation of control and whitened fish mince showed no difference in taste or odour, immediately after treatment or after 8 months cold storage. No residual H 2 O 2 was detected in the samples after treatment, using a membrane oxygen electrode determination method (detection limit 3 µg g −1 ). Treatment of flaps with 8 gl −1 aqueous solution of hydrogen peroxide for 90 min also reduced significantly the total viable count of bacteria (mesophilic aerobes). © 1999 Society of Chemical Industry