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Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue
Author(s) -
JAHNCKE M.ICHAEL,
BAKER R.OBERT C.,
REGENSTEIN J.OE M.
Publication year - 1992
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.1365-2621.1992.tb08046.x
Subject(s) - gadus , fishery , kidney , atlantic cod , chemistry , food science , fish <actinopterygii> , biology , endocrinology
Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at ‐40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.