Prediction of Quality in Frozen Cod (Gadus morhua) Fillets

Abstract

Physical and chemical indices were determined on frozen cod (Gadus morhua) fillets stored for ca. 90 days at either -lZ'C, -WC, -22"C, -30°C or under a set of simulated industrial fluctuating temperature conditions (SIPTC). Univariate and multivariate statistics on the quality indices gave a relationship between frozen storage textural deterioration and the chemical parameters as influenced by storage temperature. Results on the SIFTC resembled the -12°C and -15°C storage treatments. Chemical indices had lower activation energy values than those for the physical parameters. Ammonia, determined enzymatically, can be used as an index of frozen fish quality. The quadratic equations developed using the dependent variable of Instron raw peak force, independent of time and temperature, can predict the textural quality of frozen cod fillets.

Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio,L.) Flesh

“…Sharp and Offer [35] stated that the free fatty acids arising from non-enzymatic and enzymatic hydrolytic lipids are found in cell membranes and have an unfavourable effect on the texture quality of fish. Also, as it has been reported in the carp fillets study, [38,39] the toughness of fish flesh increases during frozen storage.…”

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

“…The cooking method that was used was modified from those reported by Krivchenia and Fennema (1988) and LeBlanc et al (1988). The center portion of each fillet was trimmed so that it weighed approximately 70 g and cooked to an internal temperature of 65°C on a foil-covered baking sheet in an oven at 174°C (Model JBP25DOJ2WH, General Electric, Louisville, KY, USA).…”

Seafoods: Chemistry, Processing Technology and Quality

“…Shear Compression Cell developed by Bilinski et al (1977). Using this same method, LeBlanc et al (1988) measured the shear strength of raw frozen and thawed Atlantic cod fillets. In addition, by measuring trimethylamine nitrogen, dimethylamine nitrogen and formaldehyde concentrations, then using multivariate statistics, LeBlanc et al (1988) were able to predict the texture (Instron raw peak force) of frozen cod.…”

“…Using this same method, LeBlanc et al (1988) measured the shear strength of raw frozen and thawed Atlantic cod fillets. In addition, by measuring trimethylamine nitrogen, dimethylamine nitrogen and formaldehyde concentrations, then using multivariate statistics, LeBlanc et al (1988) were able to predict the texture (Instron raw peak force) of frozen cod. Golovin and Slavin (1974) measured the elastic and plastic properties of raw fish using an automatic penetrometer, and Tauti et al (1931) measured the freshness of raw fish using a hand-held probe, the results of which would depend upon the person using the probe.…”

“…During the investigation of July/ August 1990, the second prototype of the texture tester was observed to be (1) rapid; (2) Although other methods such as double compression and punching have been used to mechanically measure the texture of cooked seafood, the major method used is shearing. Using a modified four blade Kramer Shear Cell attached to an Instron or an Ottawa Texture Measuring System, the texture of canned herring (Bilinski et aI., 1977), cooked haddock and red hake (Gill et ai., 1979), cooked yellowtail rockfish (Kramer and Peters, 1981) and cooked Atlantic cod (Botta et ai., 1987 andLeBlanc et al, 1988) have been mechanically measured. Similarly, using a ten-blade Kramer shear cell attached to an Instron Universal Testing Machine, the texture of cooked Alaska pollock (Krueger and Fennema, 1989), cooked whitefish fillets (Krivchema and Fennema, 1988) and cooked crawfish meat (Marshell et al, 1987;Godber et aI., 1989) have been mechanically measured.…”