Stability of Washed Frozen Mince from Channel Catfish Frames

Abstract

ABSTRACT: 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.