Stabilization of Frozen Stored Fish Mince

Abstract

Today discard and fish species with low economic value as well as by products generated during fish processing are in Turkey and around the world contain protein, fatty acids, vitamins and minerals that are very beneficial for human health. It is possible to evaluate these stocks as a functional food, which cannot be used effectively as human food, with using innovative formulation strategies in the form of cryostabilized minced meat blocks. However oxidation of lipids and proteins especially during frozen storage causes quality losses. Antioxidants are widely used to prevent the lipid oxidation and cryoprotectants to delay protein denaturation. Due to the possible toxicity and carcinogenic effects of synthetic additives, the interest in using natural ingredients is increasing day by day. For this reason it is important to stabilize the minced fish blocks during frozen storage which are processed with natural cryoprotectants and antioxidants.

Keywords

• cryoprotectant
• antioxidant
• oxidation
• frozen storage
• fish mince