Abstract
Frozen storage of oil sardine mince stored for 150 days at −20(±1) °C resulted in a decrease in protein solubility (PS), emulsifying capacity (EC), relative viscosity (RV), and an increase in cook loss (CL), peroxide value (PV) and free fatty acids (FFA); water-holding capacity (WHC) in terms of absorbed water (AM w) and retained water (RM w) decreased up to 120 and 60 days respectively. An increase in WHC was observed during subsequent frozen storage. Significant correlations ( P ≤ 0.05) existed between PS versus EC, RV, CL, PV and FFA. Sensory attributes of cooked mince were rated acceptable up to 90 days.
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