Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage.

Changes in the physical, biochemical, and microbiological properties of Pangasius mince incorporated with 2% (w/w) sodium alginate and salt were evaluated for 120 days under frozen conditions (−20 °C). The TBARS (0.03–0.62 mg MDA/kg) and free fatty acid (FFA) (<1 mg oleic acid/100 g) were found to be significantly lower in the alginate-treated sample (T2) than in the control mince (C) and salt-added mince sample (T1). Better visual appearance, higher water retention, less moisture reduction (only 1.5%) along with lower total volatile base nitrogen (TVBN) (10–17 mg N/100 g) and TVC (<4 log cfu/g) were evident in T2 throughout the storage period than in T1 and control. [ABSTRACT FROM AUTHOR]