Storage Characteristics of Small and Large Walleye Pollock (Theragra chalcogramma) Held in Ice

Organoleptic changes and trimethylamine (TMA) levels in the muscle of small and large walleye pollock were determined after 0, 5, and 10 d of iced storage. Small pollock (≤ 50 cm in length) spoiled appreciably faster than large pollock (≥ 60 cm) as measured by organoleptic assessment of flavor and odor. Mean TMA levels in small and large pollock were not significantly different at any of the three iced storage times; however, variation among fish was large for both sizes after 10 d of iced storage. Also, TMA level along the length of individual pollock varied greatly, indicating whole fillets should be used for TMA analysis in this species. The size and kind of homogenizer used did not affect the efficiency of TMA extraction from the flesh.Key words: walleye pollock, Theragra chalcogramma; iced storage, organoleptic assessment, trimethylamine