Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage

Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (S SP), moisture content, and expressible moisture of channel catfish frame mi nce during storage at -20, 0, and 5 degrees C were investigated, Refined mi nce was either unwashed or washed twice, with mince designated for frozen s torage mixed with cryoprotectant. TVBN increased during refrigerated storag e, while SSP decreased during frozen storage. Expressible moisture increase d during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results ind icate that mince should be stored for no longer than 3 d at 0 or 5 degrees C to maintain optimal quality. Frozen mince with cryoprotectant would remai n acceptable for at least 3 months at -20 degrees C.