Abstract
ABSTRACTWhitefish fillets (Coregonus cupleaformis) were treated with sodium tripolyphosphate (STP), monosodium glutamate (MSG) or a high‐pH buffer by high pressure injection, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP‐dipped fillets (−12°C). Samples treated with STP or high‐pH buffer showed better textural properties (reduced centrifugal drip, cooked drip and firmness) than untreated control samples. High pressure injection of STP was not significantly better and sometimes less effective than surface application. Sensory analysis at 18 wk revealed that STP‐treated samples (−12°C) were significantly preferred over untreated control samples (−12°C) but not over −60°C control samples.
Published Version
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