Deteriorative changes in pink perch mince during frozen storage

Abstract

Frozen storage of mechanically deboned pink perch mince for 180 days resulted in a decrease in emulsifying capacity, protein solubility, and relative viscosity while, cook-loss, water binding capacity in terms of absorbed moisture, and drip-loss increased. Alteration in protein fractions were observed by polyacrylamide gel electrophoresis and protein break down products (volatile bases) were increased. There was little change in lipid oxidation products (peroxide value and thiobarbituric acid) but a very large increase in free fatty acids. Significant (P < 0.05) correlations existed between several of these changes. Sensory attributes of the cooked mince deteriorated after 90 days. Mechanical deboning and freezing of the pink perch mince could offer a potential means of processing currently wasted by-catch fish for human food.

Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada

“…, o que contribui para inibir a oxidação lipídica e a desnaturação das proteínas (Gonçalves, 2004). Reddy et al (1992) avaliaram a estabilidade na estocagem a -18ºC de CMS de perca rosa (durante 180 dias) e observaram aumento do "drip" de 4,8%, aos 30 dias, e de 20% ao final do período. Rodríguez & Bello (1987) relataram alterações mínimas na desnaturação da proteína e na diminuição da retenção de água em CMS de pescado (peixes da fauna acompanhante da pesca de camarão) estocadas a -30ºC durante 180 dias.…”

Effect of frozen storage on the biochemical, microbial and sensory attributes of Skipjack Tuna (Katsuwonus pelamis) fish loins

“…However, values obtained at the end of storage period remained relatively low with the finding of Sagar et al [36] for pink perch mince; [37] for European hake; [25] for cod and haddock. pH value for the frozen stored skipjack tuna increase progressively throughout the experiment and is generally extend up to 6.79 during 28th days of frozen state.…”