The effect of low temperature freezing on quality changes in cold stored cod

Abstract

Cod fillets, frozen at temperatures between -7°C and -195°C have been stored at -7°C to establish whether 'deep' frozen fillets deteriorate faster than 'shallow' frozen fillets when both are stored at the same temperature. Neither objective nor organoleptic assessment of quality gave any evidence for such an effect and it was found that quality changes occurred at a rate which was independent of freezing temperature.