Storage properties of blue whiting after mincing by different methods

摘要

The industrial objective of obtaining minced fish of different types necessitates investigating the frozen storage behaviour of minced fish obtained by different methods. The minced fish prepared by using the 'cutter method' would be advisable for those fish species that can be filleted industrially; this allows the addition of chilled water and many additives during the preparation of minced fish, resulting in a fine texture. The 'mincing method' is also appropriate for such species. Extrusion is applicable to a great number of types of fish, and can be used with any method of preparation of fish. During the storage period, the decrease of soluble proteins appears to be less in minced fish obtained by the 'mincing method' than in minces obtained by the 'cutter' and 'extrusion' methods, upto the tenth month of storage. The taste panel evaluations show that all the lots were acceptable until the seventh month of storage, but from that time onwards the lot minced by the 'cutter' was not acceptable and the scores for the other two lots were far from optimal. © 1980.