Steve:
My unofficial, unscientific observations about this result from about 22
years of selling specialty phosphates, so I offer the following:
We all know that freezing disrupts the cellular structure and increases drip
loss. I have more than once been asked by a customer if they should treat
seafood with phosphate if it has previously been frozen and thawed. I
usually answer that it might do a very slight bit of good, but nothing like
it would have if treated before freezing.
However, I think there may be some additional advantage if the
previously-frozen and then thawed seafood is treated again, but only after
butchering, filleting, or otherwise producing freshly-cut surfaces that are
then exposed to the phosphate solution. We do know from previous studies
done by John Wekell (NOAA) in treating chunks of previously-frozen salmon
prior to canning, that the surface treatment of the chunks BEFORE filling
into the can seems to "seal" the cut surfaces thus preventing the exudation
of protein which results in curd formation. I have seen the same phenomena
on fillets cut from previously-frozen fish that are treated after filleting
and before re-freezing, resulting in significantly less drip loss.
Of course, the proper phosphate needs to be used for this treatment, not
just any old cheap "phos" that comes in a bag!
(This might make a good project for some of the research folks.)
Steve, I hope that this is the info that you need.
Best regards,
Paul
Paul G. Taylor
Evergreen Food Ingredients
2210 Black Lake Blvd. S.W.
Olympia, WA 98512-5604 U.S.A.
Phone: (360)754-1718; Fax: (360)705-1359
www.everfoodingr.com (under construction)
E-mail: pault@everfoodingr.com
************************************
----- Original Message -----
From: "Steve Grabacki" <graystar@alaska.net>
To: "Seafood Internet" <seafood@ucdavis.edu>
Sent: Wednesday, March 10, 2004 7:03 PM
Subject: twice-frozen salmon
> Greetings -- How does twice-frozen salmon differ from once-frozen
product?
> Example -- Salmon #1 is filleted, and the fillets are frozen. Salmon #2
is
> headed-and-gutted, then frozen, later thawed, then filleted, then the
> fillets are frozen. How apparent is the difference between the fillets of
> fish #1 vs. fish #2? What are the specific differences (texture, etc.)?
> Are there any papers or reports of studies on this topic? Thanks &
Cheers,
> -- Steve
>
> Stephen T. (Steve) Grabacki, FP-C
> President
> GRAYSTAR Pacific Seafood, Ltd.
> P.O.Box 100506
> Anchorage, Alaska
> 99510-0506 USA
> ph: +907-272-5600
> fx: +907-272-5603
> graystar@alaska.net
>
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