Chemical and Physical Changes in Red Hake Blocks During Frozen Storage

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Abstract
Storage stability of frozen red hake blocks over a 6‐month period was studied under commercial conditions with processing modifications. The rate of DMA formation was significantly greater in samples dipped in polyphosphate and erythorbate compared to a reference (−90°C) or to a 5‐day aged sample. There were no significant differences in the rate of decrease of extractable protein nitrogen over the 24‐week period. A trained sensory panel found samples from aged fish to be generally more acceptable from a flavor and texture stand‐point than the other treated samples. Mechanical shear forces tended to be higher for samples dipped in polyphosphate‐erythorbate and lowest for 5‐day samples among treated fillets. With proper handling red hake fillets may make a satisfactory commercial frozen block.