Stability of Washed Frozen Mince from Channel Catfish Frames

Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P 0.05) lipids and increased (P 0.05) Hunter ‘L’value (lightness) of mince. Thiobarbituric re...

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Veröffentlicht in:	Journal of food science 2000-09, Vol.65 (6), p.1083-1086
Hauptverfasser:	Hoke, M.E., Jahncke, M.L., Silva, J.L., Hearnsberger, J.O., Chamul, R.S., Suriyaphan, O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biological and medical sciences catfish mince Cereal and baking product industries Fatty acids Fish Fish and seafood industries Food additives Food industries Food science frozen storage Fundamental and applied biological sciences. Psychology General aspects Lipids rancidity Sodium
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Beschreibung
Zusammenfassung:	Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P 0.05) lipids and increased (P 0.05) Hunter ‘L’value (lightness) of mince. Thiobarbituric reactive substances and free fatty‐acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf‐life of the frozen mince. Washing did not have an effect on the fatty‐acid composition of neutral and phospholipids in the mince.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2000.tb09422.x