Studies on thermal treatment of hake. Part 2. Effects of thermal treatment and frozen storage on volatile ammonium bases content.

Dynamics of volatile ammonium bases (VAB) in minced meat of the Pacific hake (Merluccius productus) in function of heating temperature (40, 60, 80, 100, 120 and 130 degrees C) and of storage duration (3-8 months at -28 degrees C) was followed. A gradual increase in the VAB content was found with increasing temperature and frozen storage time; the increase proved statistically significant when compared to the VAB content in the control.