Quality of Frozen Seafoods and Seafood Products in Oregon Retail

33
3/05 4 cit oc '2_J Quality of Frozen Seafoods and Seafood Products in Oregon Retail Markets Russell 0. Sinnhuber T. C. Yu Carolyn Hauser Lois A. Sather \j5, -- Nc e 16 1T/6 19 .....) %, '.... C7 vg, 1 C A6 ''Z) c. TO Q P.93 E s Le;1 :1 CC 1.0 sl AT r. ofEG'-'—fto-7/ u HIV E--• 1E0E6 2,1 L Miscellaneous Paper 125 January 1962 Agricultural Experiment Station Oregon State University Corvallis Nit

Transcript of Quality of Frozen Seafoods and Seafood Products in Oregon Retail

Page 1: Quality of Frozen Seafoods and Seafood Products in Oregon Retail

3/05

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Quality of Frozen Seafoods andSeafood Products in

Oregon Retail Markets

Russell 0. SinnhuberT. C. Yu

Carolyn HauserLois A. Sather

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1E0E6 2,1

L Miscellaneous Paper 125

January 1962

Agricultural Experiment Station • Oregon State University • Corvallis

Nit

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AUTHORS: Russell O. Sinnhuber, Associate Professor; T. C. Yu, AssistantProfessor; Carolyn H. Hauser, Research Technician; Lois A.Sather, Assistant Professor. Department of Food and DairyTechnology, Oregon State University

Supported in part by a grant from the U. S. Department of Agriculture -Agricultural Marketing Act.

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Quality of Frozen Seafoods and Seafood Products inOregon Retail Markets

The quality of fishery products in the markets is of vital concernto the fishing industry. Efforts by the food industry to put their producton the consumer's table by offering greater convenience and variety, at-tractively packaged, while still maintaining high quality has forced manyfood companies, including fish packers to take a closer look at theirproducts. The competition for shelf and freezer cabinet space is so keenthat only those items that "move and repeat" can be assured of a place inthe super-market.

Secretary of the Interior, Stewart L. Udall, in a recent speech to theNational Fisheries Institute said "the big problem facing the fishingindustry is how to get the per capita annual fish consumption off deadcenter. Other foods have risen considerably but fish remains between10 and 11 pounds per capita." In 1957, a fish marketing and consumptionsurvey of the three Pacific Coast States was made by Christensen andBoshell of Oregon State College. This revealing report pointed toquality as the most important single factor that governs the consumptionof fishery products.

The quality picture, as it existed in 1961 in two popular frozenfishery products - fish sticks and shrimp, was described in two articlesby Consumer Reports. Only two brands of fish sticks of the 26 tested metthe U. S. Department of Interior Standards for Grade A. Ten others wouldhave been judged Grade A except for deficiencies apparently caused bypoor storage or handling practices; seven were Grade B, and remainingbrands were substandard or rejected. Regarding the quality report on40 brands of packaged frozen shrimp the Consumer Reports sums up thesituation as "dismal". Rancidity is a serious quality defect present instored fishery products. Lea, in 1952, defined rancidity as any "off-odoror flavor which had developed in an oil or fat as a result of deteriorationor storage". The high proportion of unsaturated fats which many fishcontain partially explains the ease with which fish products react withair to undergo oxidative rancidity and develop off-flavors. These off-flavors are described by taste panels as "freezer taste", "cod liver oillike" and "rancid taste". In an attempt to assign a numerical valueto these off-flavors, Yu and Sinnhuber in 1957 developed a procedurecalled the TBA method for the measurement of rancidity in fisheryproducts. The TBA is now used to ascertain the quality of many foodssuch as dairy products, pork, frozen poultry, meat pies, and fats andoils.

With the improvement of the market quality of fishery productsas the goal, a statewide survey of retail stores in Oregon was under-taken to uncover the causes and extent of rancidity in frozen seafoods.More than 400 consumer packages from 75 super-markets in eleven majorcities of the State were evaluated. The results of the survey arethe subject of this report.

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PROCEDURE

Scope of Survey - The State of Oregon, for purposes of this survey,was divided into three areas: The coastal area represented by Newport,Astoria and Seaside; the valley by Portland, Salem, Eugene and Medford;and the eastern area by The Dalles, Hood River, Bend and Klamath Falls.

Only the larger stores or super-markets were sampled. The temperature of the retail freezer case was taken with a minimum thermometer.The three top packages of each specie and brand as well as code of fishwere purchased with emphasis on salmon, rockfish and ocean perch. Thesamples were kept in a freezer carrier under dry ice until they reachedthe laboratory. There they were stored at 0°F. until tested which wasless than a month from the time of purchase and in most cases only a

few days. The sampling period was from November 1959 through June 1960.

Gross Package and Product Evaluation - The exterior of the packageWAS examined for visible defects, gross appearance, and whether or notit was sealed. The package was opened and examined again. The frozenproduct was weighed and then examined for overall appearance, evidenceof desiccation, freezer burn and other obvious defects, Samples weretaken for chemical analyses.

The products were first thawed, weighed again and the amount ofdrip loss determined. The products were examined again for the variousqualities of workmanship.

Taste Panel Evaluation - The thawed samples were cut into smallserving pieces, dipped first in egg and then in cracker meal and deep-fried in shortening at 375°F. for 2 to 3 minutes. The cooked sampleswere presented in coded cups to a trained panel for organolepticevaluation. The panel was composed of 12 to 18 staff and graduatestudents who were trained to recognize the quality factors in fisheryproducts. They were instructed to ignore the breading and score theproducts on a 7 print intensity ballot for tenderness, rancidity andoverall desirability. A score of 7 would be the highest or bestscore obtainable and 1 the poorest.

Chemical Analysis - Trimethylamine determinations by the procedureof Dyer were made to obtain a measure of the quality of the productsfrom a microbiological standpoint.

The TBA procedure of Yu and Sinnhuber was used to determine theextent of oxidative rancidity that had occurred. Two TBA tests oneach sample were run, one which represents an average or compositevalue of the entire package called the "total TBA number", the otherwas called the "partial sample". This partial sample representedthe poorest portion of the package in the opinion of the analyticalchemist, but did not include skin, blood or bone.

RESULTS AND DISCUSSION

The results obtained in the quality evaluation of over 400 packagesof frozen fish and seafood products are presented in detail in theTables at the conclusion of this report.

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A number of other species of fish besides salmon, rockfish andocean perch were examined to a lesser extent. These include sole,halibut, cod, fish sticks and some miscellaneous seafood productsincluding fresh fish items.

Temperature - The temperature of the freezer cases showed somevariation from store to store. In most instances, 0°F. was the usualtemperature found.

Many, but not all of the packages were coded and therefore it wasdifficult, in these cases, to be certain that three packages were ofthe same pack.

Net Weight - The actual frozen fish weight was obtained and comparedto the stated package weight. These findings are presented on SummaryChart 1. A considerable number of packages were found to be less thanthe stated weight. For example, 57 per cent of the rockfish and54 per cent of the silver salmon were found to be underweight. Thisis believed to be due not to slack fill but due to the desiccationthat takes place during storage. This weight loss can occur, because,with the possible exception of one type of package, all the packageswere found to leak air permitting dehydration to take place. A thawedweight close to the frozen weight is additional evidence that thepackage was not sealed and that the normal drip had been lost throughevaporation.

Trimethylamine Values - The trimethylamine determination, whilenot suitable for salmon, showed that with the possible exception ofone or two samples, the fish was of good quality, bacteriologically,when frozen.

TBA Numbers - Average or Total - It has been established by theauthors of this paper that the TBA number that one would obtain onvery fresh fish such as salmon would be from 2.0 to 3.0. In the caseof sole or halibut of similar quality the value might range from 0.5to 1.0. The reason for this is apparent when one realizes that theTBA determination, is a measure of the deterioration that takes placein the fat or lipid. Salmon, being a fatty fish, would be expectedto attain a higher TBA number than sole or halibut or even rockfish.Therefore, salmon with a TBA value of from 2 to 4 would be consideredvery acceptable whereas the same value in a low fat fish such ashalibut or sole would be of doubtful quality. TBA numbers of 5 orgreater in rockfish, perch and sole would be indicative of unacceptableproduct, while in salmon it might reach 10 before being judgedunacceptable.

TBA Numbers - Partial - In the total TBA number, just discussed,the number is an average value of the entire package. However, whenone eats a piece of fish, an average evaluation is not made, butrather the consumer tends to grade on the basis of obvious defects.An example of this grade might be the presence of bones in a packageadvertised as boneless. In order to approach this type of evaluation,the TBA test was carried out on selected sites or areas such as thebelly section, near the skin, of the dark meat. This is termed thepartial or selected sample. It might appear that the selection of a

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special portion for analyses would not reflect the actual quality of theproduct. However, in the very fresh state, these same portions wouldshow a low TBA value. It is the opinion of the authors that by evaluationof these sensitive areas one may learn much about previous handling,processing and storage of a particular product. The partial valuesgiven in the Summary Chart I and the Tables at the end of this reportlist TBA number over 50 and in some cases these values go over 100.These samples are obviously unfit for consumption by man or beast.

Panel Results - The results of the trained flavor panel are inagreement with the chemical tests, visual observations and othermeasurements. They are presented at the end of this report. InSummary Chart 2 the mean flavor scores of all the products arepresented. The only frozen products that approached the scores offresh fish were frozen halibut and sole. Both these fish are low infat content.

SUMMARY

The following observations were made in a quality survey of morethan 400 frozen seafood packages from approximately 75 supermarkets ineleven Oregon cities:

1. The fishery products, almost without exception, were of goodbacteriological quality when frozen.

2. In most instances, retail freezers were maintained at or near 0° F.

3. A considerable percentage of frozen seafoods were found to beunderweight.

4. Desiccation and dehydration accompanied by a loss of quality was' often observed.

5. There is a good correlation between the TBA results and flavorpanel scores.

6. The presently used frozen fish package of a waxed paper cartonwith a wax paper or film overwrap is not suited for the storageof frozen seafoods, chiefly because it is not sealed.

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Bibliography

Consumers' Union. Frozen fried fish sticks. Consumer Report, February1961, p. 80-83.

Consumers' Union. The record on shrimp. Consumer Report, September1961,p. 506-510.

Dyer, W. J. Report on trimethylamine in fish. J. Assoc. OfficialAgricult. Chemists, 42, 292-294, 1959.

Yu, T. C. and R. 0. Sinnhuber. 2-Thiobarbituric acid method for themeasurement of rancidity in fishery products. Food Technol. 11,104-108, 1957.

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Summary Chart II

Mean Flavor Scores of Seafoods Products

Products Tenderness Rancidity Over-all Desirability

Salmon fillets 5.1 4.1 4.0

Salmon steaks 4.8 3.9 3.7

Silver Salmon fillets 4.6 3.8 3.7

Silver Salmon steaks 4.7 3.5 3.4

Sole fillets 6.3 6.0 5.3

Halibut 4.7 5.9 5.6

Ocean Perch 5.1 4.9 4.6

Rockfish 4.5 4.5 4.2

Cod 4.5 5.3 4.5

Fresh fish 6.2 6.2 5.6

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