Abstract
Holding of Japanese threadfin bream (Nemipterus japonicus) on ice before mincing and freezing resulted in significant changes in peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) number, salt-soluble proteins (SSP) and flavor scores. During frozen storage, the increase in PV, TBA and FFA correlated significantly (P<0.05) with the decrease in SSP. Further, lipid parameters and SSP influenced the quality of the mince with respect to flavor score (P<0.05) indicating that these parameters are useful for determining the stability of the mince during frozen storage. The quality of frozen stored mince (-l 8 °C) obtained from 0, 3, 5, 11 and 14 d ice-stored Japanese threadfin bream was 'acceptable' up to 138, 120, 86, 62 and 7 d, respectively.
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