STUDY ON QUALITY IMPROVEMENT OF FROZEN FISH FILLET

Abstract:

The effect of soaking solution on improvement of the frozen fillet quality of grass carp was studied in this paper. The results show that: (1) The fillet soaked in salt solutions exhibited less drip loss and protein denaturation during freezing,and its flavor and mouthfeel were pronouncedly improved. (2) Of the five various recipes of soaking solution,a salt solution composed of 12 % sodium chloride and o. 2 % sodium tripolyphosphate was the most effective one.