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FROZEN STORAGE STABILITY OF MODIFIED POLLOCK (THARAGRA CHALCOGRAMMA) BLOCKS CONTAINING 15 OR 30% MINCED POLLOCK.

Author(s) : BABBITT J. K., REPPOND K. D., HARDY A.

Type of article: Article

Summary

POLLOCK WERE REMOVED FROM ICE OR REFRIGERATED SEA WATER 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 255 K (-18 DEG 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 239 K (-34 DEG C).

Details

  • Original title: FROZEN STORAGE STABILITY OF MODIFIED POLLOCK (THARAGRA CHALCOGRAMMA) BLOCKS CONTAINING 15 OR 30% MINCED POLLOCK.
  • Record ID : 1988-0672
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 5; 1987.09-10; 1191-1193; 1211; 6 fig.; 1 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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