EFFECTS OF ADDITIONS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING. II: VARIOUS ANIONIC AND NEUTRAL HYDROCOLLOIDS

Abstract

Locus bean gum, Xanthan, Iota carrageenan and a combination of Locus bean gum and Xanthan were used as additives (5 g/kg) in minced fillets of whiting. Samples of these treatments were stored at –18°C for 3 months and were evaluated at regular intervals for pH, water‐holding capacity, texture, extractable myosin, color change and formation of dimethylamine and formaldehyde. Xanthan, Iota carrageenan and the combination of Locus bean gum and Xanthan presented the highest values of water holding capacity. The treated samples showed much less increase in compressive strength, modulus of elasticity, resilience and shear stress than the Blank samples during the three months of frozen storage. Xanthan and the combination of Locus bean gum and Xanthan improved the whiteness of the cooked samples. In the same samples and the Iota carrageenan one, the formation of dimethylamine and formaldehyde was slowed down during frozen storage. Copyright © 1985, Wiley Blackwell. All rights reserved