STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT -12, -18, and -24 °C

Minced trout, either untreated or treated with additives (3% sorbitol + 0.5% MSG + 0.02% BHA + BHT (fat content)), was found to be acceptable over one year's storage at either −12, −18, or −24°C. The treated samples maintained optimum quality levels over the entire period at each of the storage temperatures tested. Quality was assessed by both objective and subjective methods.