Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses

Abstract

The eating quality of cod kept for different periods in melting ice before being frozen and stored at three different temperatures has been evaluated by a taste panel using a new score sheet. Objective measurements of both initial freshness before freezing and deterioration during frozen storage were carried out on the same samples. Correlations were obtained between the objective measurements and various aspects of eating quality. The relative contributions of the various aspects of eating quality to the final overall acceptability were obtained, and the value of the objective measurements in predicting overall acceptability assessed.

Keeping Quality of Sea‐Frozen Thawed Cod Fillets on Ice

“…The sensory panel distinctly detected a difference for the attributes "succulent" and "tender" after short-term (2 mo) freezer storage. This is in accordance with the findings of Connell and Howgate (1968), where a single freezing and thawing process was sufficient to produce textural changes in cod which were easily detectable by a trained panel.…”

“…Thus, the pH was in the range 6.5 to 6.7 during this period. Connell and Howgate (1968) found no obvious change of pH with frozen storage.…”

Adenosine Triphosphate Catabolites as Flavor Compounds and Freshness Indicators in Pacific Cod (Gadus macrocephalus) and Pollock (Theragra chalcogramma)

“…la) produced under commercial conditions formed much more slowly than had been reported for Atlantic cod, reaching only 1.4 pmoles/g at day 8, compared to 4.0 p,mol/ g at 8 days in both sterile and nonsterile G. morhuu fillets (Surette et al, 1988). The data on Alaskan fish were more consistent with the assay results for cod from the North sea (Connell and Howgate, 1968;Jones et al, 1964). In the latter species, I-Ix did not reach 3.0 p,mol/g until spoilage.…”

An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt — Part II

“…Discrepancies in the literature (Connell & Howgate, 1968;Castell, Bishop & Neal, 1968), regarding the increase in TMA-N in frozen fish can thereby be explained by high concentrations of DMA which are spuriously included in the TMA-N value when K,CO, is used as alkali.…”