Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at ‐40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.
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JAHNCKE et al. (1992) studied this question.
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