Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage

Frozen storage of mechanically deboned silver carp (Hypophthalmichthys molitrix) mince for 180 days resulted in a significant (P less than or equal to0.05) decrease in myofibrillar proteins. In contrast, peroxide value (PV), free fatty acids (FFA) and total volatile base nitrogen (TVBN) contents increased significantly (P less than or equal to 0.05) throughout the storage period. The kamaboko forming ability and the sensory scores of the silver carp mince decreased significantly (P less than or equal to0.05) during the storage period. Texture of the mince was significantly (P less than or equal to 0.001) correlated with the decrease in the myofibrillar proteins (salt-soluble proteins), jelly strength and folding test grades; and increase in expressible water percentage, PV, FFA and TVBN content. Based on 'texture' of the mince, the product was acceptable for 180 days at -18 degreesC. (C) 2001 Elsevier Science Ltd. All rights reserved.