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STORAGE STABILITY OF MECHANICALLY DEBONED SUCKER (Catostomidae) FLESH
Author(s) -
MORRIS D.M.,
DAWSON L.E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03454.x
Subject(s) - flesh , catostomus , food science , lipid oxidation , chemistry , limiting , thiobarbituric acid , sucker , flavor , antioxidant , fishery , biology , biochemistry , anatomy , lipid peroxidation , fish <actinopterygii> , mechanical engineering , engineering
Mechanically deboned flesh was obtained from suckers (Catostomus commersoni and Catostomus catostomus) harvested from Lakes Michigan and Huron during different seasons of the year. Freshly processed minced flesh was treated with the antioxidants, Tenox A®, Tenox II®, Tenox PC® and FreezCard®. After storage at – 18°C for 1–12 months, samples were analyzed for 2‐thiobarbituric acid (TBA) as an indicator of lipid oxidation. FreezGard was the only antioxidant effective in controlling lipid oxidation. Breaded, precooked and raw patties were treated with FreezGard, a seasoned binder or an edible film. Patties were stored at −18°C for periods up to 10 months. FreezGard was most effective in limiting oxidation (TBA) and resulted in improved flavor and firmness of cooked patties.