2013 Volume 19 Issue 2 Pages 187-194
The suppression of trimethylamine-N-oxide decomposition to dimethylamine (DMA) and formaldehyde is required to ensure the stability of frozen minced meat from gadoid species. The effects of a mixing treatment on the stability of frozen minced meat were investigated. Minced meat samples from pollock, southern blue whiting (SBW), and hoki were mixed for 1 − 10 min with 8.3% sucrose using a silent cutter and stored at −23°C for 6 months. The salt solubility of minced pollock and SBW, but not hoki meat, was stabilized by the 10-min mixing treatment, and DMA formation was reduced with increased mixing time, which may have been due to oxidation of the minced meat by the O2 in the air. Minced SBW meat mixed for 10 min had similar properties to surimi even though water- and oil-holding capacities were slightly different.
