Frozen Storage Stability of Fillets, Mince, and Mixed Blocks Prepared from Unfrozen and Previously Frozen Pink Salmon (Oncorhynchus gorbuscha)

Pink salmon (Oncorhynchus gorbuscha) is the most abundant species of salmon in Alaska and is mostly processed by canning. Processing of pink salmon into other forms will be necessary to maintain profitability. The objectives of this experiment were to investigate the processing of pink salmon into boneless fillets and mince and to determine changes in quality during frozen storage. Blocks containing fillets, mechanically deboned mince, or mixtures of fillets and mince were made from unfrozen fish and stored at -18°C. Blocks were also made from salmon that had been stored as headed and gutted (H&G) fish for 3, 6, or 12 months. The blocks were subjected to chemical and sensory analysis as well as thaw drip and mechanical textural testing. 1995 NMFS (National Marine Fisheries Service) NWFSC (Northwest Fisheries Science Center) Library Public Domain 1861