ABSTRACT Physical and chemical indices were determined on frozen cod (Gadus morhua) fillets stored for ca. 90 days at either ‐ 12°C, ‐ 15°C, ‐ 22°C, ‐ 30°C or under a set of simulated industrial fluctuating temperature conditions (SIFTC). 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.
Journal of Food Science – Wiley
Published: Mar 1, 1988
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