Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

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Abstract
Refrozen silver hake (M. bilinearis), processed as fillets and minced flesh after thawing of stored round fish that was frozen within 14 h of capture, underwent rapid deterioration during storage at -18.degree. C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo. storage of the round fish at -25.degree. C was reduced to about 4.5 and 1 mo., respectively, from 10 mo. for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo., where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo. storage at -25.degree. C, but some lipid hydrolysis occurred. The freeze-thaw-refreeze process as applied to silver hake will apparently yield a final product of acceptable quality provided that storage of the round fish does not exceed 3-4 mo. and that the refrozen materials are marketed within 1 mo. after processing.

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