STUDIES ON FROZEN STORAGE OF MINCED FISH FROM THREADFIN BREAM

Abstract

Minced fish prepared from threadfin bream ( Nemipterus japonicus) was frozen as
blocks, packed in polythene lined waxed cartons and stored at - 23°C. The changes
taking place during storage were followed. There was good correlation between the
organoleptic quality, extractability of protein, cook drip loss and weight loss on thawing. The frozen minced fish was acceptable upto 28 weeks under frozen storage.