Effects of Holding Walleye Pollock in Ice and Refrigerated Seawater on the Quality of Modified Fillet Blocks Containing Up to 30% Mince

摘要

Walleye pollock (Theragra chalcogramma) were removed from ice or refrigerated seawater (RSW) after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% and 30% minced flesh. The quality of blocks with or without added mince remained highly acceptable to 7 months of frozen storage at -18C and was still acceptable at 12 months. The changes in dimethylamine and expressed thaw drip were related to the changes in sensory attributes of all blocks held at -18C.