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Effect of Phosphate Blends on Stability of Cod Fillets in Frozen Storage
Author(s) -
WOYEWODA A. D.,
BLIGH E. G.
Publication year - 1986
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.1365-2621.1986.tb11202.x
Subject(s) - chemistry , metaphosphate , food science , phosphate , dimethylamine , warehouse , formaldehyde , raw meat , moisture , biochemistry , organic chemistry , marketing , business
Atlantic cod fillets were dipped in commercial tripoly or metaphosphate solutions, frozen and stored at either –12 ° 0.5°C or –30°C (constant or with daily programmed fluctuations to −26°C) for up to 26 wk. Phosphate treatments at both storage temperatures decreased thaw drip and cooked drip and yielded a product with higher raw and cooked moisture. Protein content of cooked drip from fillets stored at –12°C was reduced by phosphate treatment; no significant difference was found between treated and control samples at –30°C. Although salt extractable protein was lowered, phosphate treatment did not affect dimethylamine/formaldehyde formation. Sensory evaluation of treated fillets stored at –30°C (with daily fluctuation to –26°C) revealed phosphated fillets to be the most tender and, after 26 wk storage, the most highly acceptable. Tripolyphosphate treatment significantly retarded the increase of expressible fluid under abusive conditions of frozen storage.