Quantitative quality tests for frozen fish. Dimethylamine content as a quality criterion for frozen South African hake (Merluccius capensis and Merluccius paradoxus) fillets and mince stored at −5°C, −18°C and −40°C

Abstract

AbstractHake (Merluccius capensis Castelnau and M paradoxus Franca) fillets and mince were frozen and stored in seven different tests at — 5°C, — 18°C and — 40°C. Samples were withdrawn periodically and analysed for dimethylamine (DMA) content and texture. A highly significant correlation was found between DMA content and texture. A statistical expression was calculated which allows prediction of the quality of the hake with regard to texture from its DMA content.