Abstract
ABSTRACTBurbot fillets (Lota lota) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP dipped fillets. Samples treated with STP or the high‐pH buffer had better textural properties than untreated control samples. Samples injected with STP exhibited no improvement as compared to the dipped STP samples and in some respects were worse. Burbot and whitefish have very different textural properties; however, the patterns of change during frozen storage are quite similar.
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