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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Author notes

1Northeastern University, Boston, MA.