Characterization and Frozen Storage Stability of Cod Mince Subjected to Mechanical Separation of 'Sealworms' or 'Codworms'

摘要

A Baader Model 694 Meat Separator and a Brown International Model 4000 Finisher were equally effective in producing minced flesh from fillet trimmings of Pacific cod (Gadus macrocephalus) but only the mince from the Finisher was essentially free of 'sealworms' or 'codworms.' Analysis for thaw drip, color, protein, ash, moisture, and amines indicated that mince from both machines had similar composition. Tests of sensory properties of blocks of mince stored for up to 6 months at -18 deg C indicated no differences with the exception of texture. Mechanical analysis of texture confirmed that mince refined with the Finisher tended to be firmer.