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Deteriorative changes in pink perch mince during frozen storage
Author(s) -
Sagar Reddy G. Vidya,
Srikar L. N.,
Sudhakara N. S.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb02028.x
Subject(s) - perch , chemistry , food science , fishery , fish <actinopterygii> , biology
Summary. Frozen storage of mechanically deboned pink perch mince for 180 days resulted in a decrease in emulsifying capacity, protein solubility, and relative viscosity while, cook‐loss, water binding capacity in terms of absorbed moisture, and drip‐loss increased. Alteration in protein fractions were observed by polyacrylamide gel electrophoresis and protein break down products (volatile bases) were increased. There was little change in lipid oxidation products (peroxide value and thiobarbituric acid) but a very large increase in free fatty acids. Significant (P < 0.05) correlations existed between several of these changes. Sensory attributes of the cooked mince deteriorated after 90 days. Mechanical deboning and freezing of the pink perch mince could offer a potential means of processing currently wasted by‐catch fish for human food.