Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage |
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| Authors: | V. Suvanich M.L. Jahncke D.L. Marshall |
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| Affiliation: | Author Suvanich, formerly with Mississippi State University (MSU), is at Department of Food Science, Louisiana Agricultural Center, Louisiana State University, 111 Food Science Building, Baton Rouge, LA 70803-4200.;Author Jahncke is at Virginia Seafood Agricultural Research and Extension Center, Virginia Sea Grant Program, 102 South King Street, Hampton, VA 23669.;Author Marshall is with the Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762–9805. |
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| Abstract: | Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C. |
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| Keywords: | catfish mince quality surimi shelf life |
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