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Walleye Pollock ( Theragra chalcogramma ): Changes in Quality When Held in Ice, Slush‐ice, Refrigerated Seawater, and CO 2 ‐Modified Refrigerated Seawater Then Stored as Blocks of Fillets at ‐ 18°C
Author(s) -
REPPOND K. D.,
COLLINS J.,
MARKEY D.
Publication year - 1985
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.1365-2621.1985.tb12995.x
Subject(s) - slush , pollock , seawater , chemistry , flavor , fish <actinopterygii> , fishery , food science , oceanography , geology , biology
Walleye pollock were held in ice, slush‐ice, refrigerated seawater (RSW) and CO 2 ‐modified RSW (MRSW) for up to 8 days, filleted and stored as blocks of fillets at ‐18°C. Good quality fillets were obtained from pollock held for 4 days in all systems. Uptake of salt presented a problem for pollock held more than 4 days in RSW at 1°C. Flavor scores remained essentially unchanged during frozen storage but nearly all samples became slightly tougher and slightly drier at 6 months. Freshness at time of freezing did not affect frozen storage characteristics. Protein functionality was generally adversely affected when fish were held in RSW or MRSW.