Progress in the chilling and freezing of foods

Bate-Smith, E.C.

doi:10.1111/j.1365-2621.1967.tb01343.x

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1969

1971

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“…Because of this emphasis on textural changes, flavour changes in cold store have been rather neglected and one would perhaps conclude from this that flavour was not a limiting factor in the cold storage of fish (Bate-Smith, 1967). However, there is little or no experimental evidence available from which this conclusion can be drawn, since in most experimental work on frozen fish, the changes in texture and flavour have not been related to acceptability in consumer terms.…”

Section: Introductionmentioning

confidence: 99%

Quality in frozen cod and limiting factors on its shelf life

Kelly¹

1969

Int J of Food Sci Tech

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Organoleptic assessments of toughness, dryness and overall texture and flavour acceptability have been made on cod fillets stored at -7°C. Inter-relationships between these parameters, muscle pH and time have been derived, which have shown that in high pH cod, flavour development during cold storage limits the shelf life, while low pH fish become unacceptably tough before the flavour becomes acceptable.

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Section: Introductionmentioning

confidence: 99%