The improved whitening of cod and haddock flaps using hydrogen peroxide

Fish mince, derived from cod or haddock flaps, was successfully whitened by pre-treating flaps prior to separation with an aqueous solution (5-8 gl(-1 )) of hydrogen peroxide. Soaking in H2O2 reduced the superficial blood disc oloration of flaps and subsequently improved the colour of recovered mince after separation. Objective textural analysis (texture profile analysis) us ing a texture analyser, did not reveal any additional damage to the texture of the mince derived from treated flaps. Sensory evaluation of control and whitened fish mince showed no difference in taste or odour, immediately af ter treatment or after 8 months cold storage. No residual H2O2 was detected in the samples after treatment, using a membrane oxygen electrode determin ation method (detection limit 3 mu gg(-1)). Treatment of flaps with 8 gl(-1 ) aqueous solution of hydrogen peroxide for 90min also reduced significantl y the total viable count of bacteria (mesophilic aerobes). (C) 1999 Society of Chemical Industry.