FISHERY BULLETIN: VOL. 80, NO. 2 



Treatment of Fillets 



Since a large portion of any food fish such as 

 Pacific whiting is sold in the form of fillets, it 

 would be preferable to treat the fillets as well as 

 the minced fish. Recently Spinelli 4 reported on 

 the use of adding aqueous additives into fillets by 

 high pressure injection. The work showed that it 

 is possible to disperse precisely given amounts of 

 aqueous additives into fillets taken from several 

 species of fish. 



SUMMARY 



The proteolytic activity in minced parasitized 

 Pacific whiting can be effectively inhibited by 

 the addition of hydrogen peroxide, potassium 

 bromate, dibasic phosphate peroxides, iodo- 

 acetate, and N-ethylmaleimide. In human food 

 systems, the only acceptable compounds of those 

 mentioned to achieve this inhibition are hydro- 

 gen peroxide, potassium bromate, or the dibasic 

 phosphate peroxides. The most effective inhib- 

 itors at low concentrations were 0.05% KBr03 

 and either 0.5% Na 2 HP0 4 H 2 2 + 0.025% KBr0 3 

 or 0.5% K 2 HP0 4 H 2 2 + 0.025% KBr0 3 . These 

 inhibitors retained their inhibitory effect during 

 1 mo of storage at — 20°C. The inhibition was suf- 

 ficient to maintain a firm texture when portions 

 of the treated ground parasitized Pacific whiting 

 were cooked. Catalase in whiting muscle rapidly 

 degraded added hydrogen peroxide, but did not 

 destroy potassium bromate; however, potassium 

 bromate was reduced to undetectable levels 

 when the material was cooked. 



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