Time‐ Temperature Tolerance and Physical‐chemical Quality Tests for Frozen Red Hake

Abstract

Frozen storage life of red hake fillet blocks was estimated b y sensory evaluation to be 150 weeks at -20" F, 71 weeks at -5" F, 25 weeks at +5" F, 7.5 weeks at +lo" F u n d 2.7 weeks at +20" F. Shelf life was limited b y the development of a tough, fibrous texture and the reaction proceeded a t a faster rate a t temperatures above +5" F. Dimethylamine content, formaldehyde content and shear force measurement correlated very well with sensory texture score and thus, these objective tests could be useful for predicting textural quality. For product stored at temperatures above -5" F there was good correlation between extractable protein nitrogen and sensory texture score, but this correlation decreased with lower storage tempratures. Trimethylamine oxide content and p H diminished during the early phase o f storage and then progressively increased during continued storage. Centrifuged drip as a n objective quality test did not appear to be sufficiently sensitive or reliable for assessing textural quality.

Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C

“…Studies on fillets or almost intact muscle of cod (Gill et al 1979;Kim and Heldman, 1985;LeBlanc et al, 1988) haddock (Gill et al, 1979) and red hake ' (Licciardello et al, 1982) indicate that firming, as measured objectively, following storage at -5°C to -14°C and times ranging from 39 days to 72 wk, is pronounced during storage, and that the extent of firming in this temperature range exceeds that observed at lower temperatures (-17°C to -30°C). In fillets stored at temperatures of about -30°C only small changes in firmness were observed by these authors, indicating that this temperature significantly lessened the rate of firming in fillets from gadoid fish as compared to that observed at higher subfreezing temperatures.…”

Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins

“…Extractions for investigation of protein solubility were performed in two steps, resulting in a water soluble and a salt soluble fraction by a modification of the methods of Licciardello (1982) as described by Hultmann and Rustad (2002). For the fillets, two different sets of buffers were used for the determination of the water and salt soluble proteins, 50 mM phosphate buffer at pH A c c e p t e d M a n u s c r i p t 9 6.0 and 7.0 and 50 mM BisTris buffer at pH 6.0 and 7.0.…”

Effects of Perimortem Stress on Farmed Atlantic Cod Product Quality: A Baseline Study

“…Water‐ and salt‐soluble proteins Proteins were extracted from white epaxial muscle after 8 d of ice storage by a modification of the methods of Anderson and Ravesi (1968) and Licciardello and others (1982) as previously described by Hultmann and Rustad (2002). The amount of proteins in the extracts was determined after centrifugation (7840 g , 4 °C, 10 min) with BioRad protein assay using bovine serum albumin as a standard (Bradford 1976).…”