Stability of washed frozen mince from channel catfish frames

Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in was hed and unwashed channel catfish mince. Washing reduced (P less than or equ al to 0.05) lipids and increased (P less than or equal to 0.05) Hunter 'L' value (lightness) of mince. Thiobarbituric reactive substances and free fat ty-acid changes during frozen storage were reduced in the washed mince. Add ition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatt y-acid composition of neutral and phospholipids in the mince.