Abstract
The quality and frozen stability of minces produced from Alaska pollock (Theragra chalcogramma) frames were compared against commercially produced fillet mince. Fresh frame mince had a higher defect level, lower nutritional content, and darker color. Cooked frame mince had a softer texture than commercial mince. After 6 mo frozen storage, frame mince had deteriorated to where it had unacceptable color, flavor and cooked texture. Rancidity increased more rapidly in frame mince than commercial fillet mince. Blending frame mince at levels of 10% to 20% with commercial mince produced acceptable fresh quality but marginal frozen storage stability.
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