The improved whitening of cod and haddock flaps using hydrogen peroxide

✍ Scribed by Himonides, Aristotelis T; Taylor, K D Anthony; Knowles, Michael J

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 87 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990501)79:6<845::aid-jsfa297>3.0.co;2-w

✦ Synopsis

Fish mince, derived from cod or haddock ¯aps, was successfully whitened by pre-treating ¯aps prior to separation with an aqueous solution (5±8 gl À1 ) of hydrogen peroxide. Soaking in H 2 O 2 reduced the super®cial blood discoloration of ¯aps and subsequently improved the colour of recovered mince after separation. Objective textural analysis (texture pro®le analysis) using a texture analyser, did not reveal any additional damage to the texture of the mince derived from treated ¯aps. Sensory evaluation of control and whitened ®sh mince showed no difference in taste or odour, immediately after treatment or after 8 months cold storage. No residual H 2 O 2 was detected in the samples after treatment, using a membrane oxygen electrode determination method (detection limit 3 mg g À1 ).

Treatment of ¯aps with 8 gl À1 aqueous solution of hydrogen peroxide for 90 min also reduced signi®cantly the total viable count of bacteria (mesophilic aerobes).