Related Experiment Video
Updated: Jan 28, 2026

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Quality Aspects of Commercial Frozen Minced Fish Blocks
J J Licciardello1, E M Ravesi1, M G Allsup1
1United States Department of Commerce, National Oceanic & Atmospheric Administration, National Marine Fisheries Service, Northeast Fisheries Center, Gloucester Laboratory, Emerson Avenue, Gloucester, Massachusetts 01930.
Abstract:
Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked versus fried. Quality attributes assessed by objective tests (thiobarbituric acid, trimethylamine, dimethylamine, aerobic plate count) generally did not show strong correlation with sensory scores.
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