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A simple colour test for cold storage deterioration in cod
Author(s) -
Connell J. J.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170712
Subject(s) - flesh , fish <actinopterygii> , chemistry , pulp and paper industry , food science , fishery , environmental science , biology , engineering
Abstract Cod flesh which has been stored in the frozen state under deteriorative conditions gives a blue‐purple colour when dissolved and briefly heated in concentrated acid solution. Fresh cod or cod stored in the frozen state under good conditions give only yellow or brown colours when treated in the same way. Of several commercial species of fish examined, only cod behaves in this way. The phenomenon has been examined in some detail in order to see whether it could be made the basis for a test of frozen cod quality.