FROZEN STORAGE KEEPING QUALITY OF MINCED BLACK ROCKFISH (Sebastes spp.) IMPROVED BY COLD‐WATER WASHING AND USE OF FISH BINDER

Miyauchi, D.; Patashnik, Max; Kudo, George

doi:10.1111/j.1365-2621.1975.tb12535.x

Cited by 13 publications

(2 citation statements)

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“…DETERIORATION of lipids in frozen fish minces affects the quality of lean minced fish (Miyauchi et al, 1975;Crawford et al, 1979;. In lean fish it is considered to come primarily from effects of lipid oxidation and hydrolysis on protein denaturation and texture (Haard, 1992;Sikorski and Kolakowska, 1993).…”

Section: Introductionmentioning

confidence: 99%

Stabilization of Lipids in Minced Fish by Freeze Texturization

Kołakowska¹,

Szczygielski²

1994

Journal of Food Science

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Minced meats of Baltic cod (G&us morhua) with added krill (Euphausia superba D.), krill precipitate, or bream (Abrumis brumu) were freeze-textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6-8 mo storage at -20°C. Analyses included peroxide value, fluorescence, lipid classes (thin-layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was '4-9 times lower in freeze-textured meat minces than in conventionally frozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream minces to 80% in cod minces without additives, in all freeze-textured minces than in conventionally frozen samples. Texturization could reduce lipid oxidation in minced fish during frozen storage.

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Section: Introductionmentioning

confidence: 99%

Stabilization of Lipids in Minced Fish by Freeze Texturization

Kołakowska¹,

Szczygielski²

1994

Journal of Food Science

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“…Washing before freezing removed water soluble components (fat, blood, pigments and TMAO). This affected the stability of remaining proteins (primarily myofibrillar proteins) during frozen storage (Akiba et al, 1967;Miyauchi et al, 1975;Landolt and Hultin, 1982;Adu et al, 1983;Hennigar et al, 1988). If protein cross-linking induced by FA was the main cause of textural hardening during frozen storage, the textural change should be minimized by washing, since most TMAO in fish mince can be removed by washing (Lee, 1985) and subsequently the formation of DMA and FA should be reduced on a stoichiometric basis.…”

Section: Introductionmentioning

confidence: 99%

Effect of Washing on the Texture and Microstructure of Frozen Fish Mince

Yoon

Lee

Hufnagel

1991

Journal of Food Science

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Textural hardening of fish mince during storage was investigated by examining texture and structure of unwashed and washed fish mince. Washing reduced TMAO and increased water-binding ability, but did not prevent development of hard, rubbery texture in fish mince during frozen storage. Transmission electron microscopy showed more shrinkage of myofibrillar units (sarcomeres) occurred in washed than unwashed mince. Textural hardening of washed mince was thus related to increased freeze-induced contraction of myofibrils. Removal of wafer-soluble sarcoplasmic proteins facilitated freeze-induced contraction of myofibrils, leading to textural hardening. This suggested that water soluble proteins retard sarcomere shrinkage resulting from freeze-induced contraction/protein cross-linking.

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Menhaden body lipids: Details of fatty acids in lipids from an untapped food resource

Ackman¹,

Eaton²,

Hingley³

1976

J Sci Food Agric

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Menhaden are utilised almost exclusively for fish meal production. The depot fat is concentrated in the bodies. In anticipation of developments in deboned or minced fishery products menhaden body lipids have been recovered and separated into polar and triglyceride fractions for detailed fatty acid study. The original lipid contains about 30 % long-chain polyunsaturated fatty acids and could be nutritionally beneficial if protected from autoxidation. A simple petroleum ether extraction removes essentially the same material as found in oil from reduction of whole fish but leaves half the original lipid in the fish.

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FROZEN STORAGE KEEPING QUALITY OF MINCED BLACK ROCKFISH (Sebastes spp.) IMPROVED BY COLD‐WATER WASHING AND USE OF FISH BINDER

Cited by 13 publications

References 1 publication

Stabilization of Lipids in Minced Fish by Freeze Texturization

Stabilization of Lipids in Minced Fish by Freeze Texturization

Effect of Washing on the Texture and Microstructure of Frozen Fish Mince

Menhaden body lipids: Details of fatty acids in lipids from an untapped food resource

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