Deteriorative changes in pink perch mince during frozen storage

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 observ...

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Bibliographic Details
Published in:International journal of food science & technology 1992-06, Vol.27 (3), p.271-276
Main Authors: Vidya Sagar Reddy, G, Srikar, L.N, Sudhakara, N.S
Format: Article
Language:English
Subjects:
Biological and medical sciences
deterioration
Fish and seafood industries
Food industries
food quality
food storage
frozen fish
Fundamental and applied biological sciences. Psychology
lipids
oxidation
perch
storage
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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.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1992.tb02028.x