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Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock
Author(s) -
BABBITT J. K.,
REPPOND K. D.,
HARDY A.
Publication year - 1987
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.1365-2621.1987.tb14041.x
Subject(s) - flesh , fillet (mechanics) , flavor , chemistry , food science , pollock , fish fillet , fishery , fish <actinopterygii> , biology , materials science , composite material
Pollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at ‐ 18°C affected texture and flavor. This was particularly evident for blocks containing 30% minced flesh, and results suggest the addition of minced flesh should be limited to 15%. Changes in dimethylamine and expressed thaw drip may explain the changes in sensory attributes since there were small changes in the control blocks held at −34°C.