PREPARATION AND UTILIZATION OF FROZEN BLOCKS OF MINCED BLACK ROCKFISH MUSCLE

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Abstract
Black rockfish, which deteriorates in quality rapidly during frozen storage and thus is not fully utilized, was selected to study the concept of using the minced muscle obtained from the meat-bone separator machine to prepare modified fish blocks. The minced muscle was blended with several ingredients, which were added to protect the fish blocks against rancidity and to improve texture and flavor. These blocks had a storage life of 9 to 12 months at 0 F. Raw breaded fish sticks prepared from various lots of modified blocks that were held in frozen storage at 0 F for 6 to 12 months had an additional storage life of almost 6 months at 0 F.

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