Quality Aspects of Commercial Frozen Minced Fish Blocks
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 42 (1) , 23-26
- https://doi.org/10.4315/0362-028x-42.1.23
Abstract
Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked versus fried. Quality attributes assessed by objective tests (thiobarbituric acid, trimethylamine, dimethylamine, aerobic plate count) generally did not show strong correlation with sensory scores.This publication has 2 references indexed in Scilit:
- Microbiological Quality of Commercial Frozen Minced Fish BlocksJournal of Food Protection, 1978
- Deteriorative Changes During Frozen Storage in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis) Processed from Round Fish Held in Ice and Refrigerated Sea WaterJournal of the Fisheries Research Board of Canada, 1976