Comparative stability and desirability of frozen Pacific hake fillet and minced flesh blocks
1979
Crawford, D.L. | Law, D.K. | Babbitt, J.K. | McGill, L.A.
Extract: The comparative quality and frozen stability of Pacific hake fillet and machine separated minced flesh blocks were evaluated over a 12-month period. Flavor panel scores for hake were very acceptable. Its quality did not show a more rapid deterioration during storage than true cod, but true cod was preferred over-all. Fillet blocks were much more desirable than minced blocks. The level of oxidative rancidity in hake exceeded that in true cod and in minced flesh over fillet blocks. The process of ice glazing reduced block quality over film packaging. The mechanism for the decomposition of trimethylamine oxide is explained.
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