Abstract
ABSTRACTProcessing and subsequent frozen storage affected the iron content of cod (Gadus morhua) and mackerel (Scomber scombrus) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin‐on fillets had more iron than skin‐off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20‐64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C).
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