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Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage.

Author(s) : SUVANICH V., JAHNCKE M. L., MARSHALL D. L.

Type of article: Article

Summary

Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Mince was either unwashed or washed twice, with mince for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C.

Details

  • Original title: Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage.
  • Record ID : 2001-1469
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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