Changes in Texture and Flavor of Red Hake Sticks As Affected by Frozen Storage Form

Abstract

ABSTRACTRed hake (Urophycis chuss) was processed into frozen blocks from which sticks were made at various times so that the samples tested had been stored at – 18°C either as sticks or blocks or a combination of the two over a 9‐month period. Sensory panelists found highly significant differences (p<0.001) among storage periods (3, 6, 9, months) for both flavor and texture. Storage form (stick or block), however, had little apparent effect on changes in flavor and texture. Cooking method had a significant effect on flavor (p<0.05) and on texture (p<0.001). Warner‐Bratzler shear measurements were shown.