title: [Preparation of frozen blocks of fish flesh and its evaluation during storage].
abstract: Minced fish flesh from shrimp by-catch was used as raw material to prepare four frozen blocks under different conditions, as follows: a) Minced fish flesh washed in cool water for 10 minutes with continuous stirring (water-fish proportion, 3:1). b) Minced fish flesh mixed with sodium tripolyphosphate (TPP) (0.5%), and sodium chloride (1%), respectively. c) Minced fish flesh mixed with 0.5% sodium tripolyphosphate, 1% sodium chloride and 7.5% corn starch, and c) Minced fish flesh without any treatment, which was used as control. Fish blocks were frozen at -40 degrees C and stored at -10 degrees C and -30 degrees C freezing points during a six-month period. Physical, chemical and microbiological tests were performed during the storage period. The results obtained indicate that frozen fish blocks stored at -10 degrees C deteriorate faster than those stored at -30 degrees C. The TPP, sodium chloride and corn starch treatments were not effective in reducing protein denaturation, but they do increase the water retention capacity of the blocks.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas.
authors.forename: L
authors.initials: L
authors.lastname: Rodríguez
authors.forename: R A
authors.initials: RA
authors.lastname: Bello
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005511:Food Handling; D005519:Food Preservation; D005628:Frozen Foods
vernacular_title: Elaboración de bloques congelados de pulpa de pescado y su evaluación durante el almacenamiento.