Premium
Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses
Author(s) -
Connell J. J.,
Howgate P. F.
Publication year - 1969
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.2740200805
Subject(s) - haddock , flavour , fish <actinopterygii> , congelation , fishery , food science , sensory analysis , taste , biology , environmental science , chemistry , physics , thermodynamics
The quality of haddock fillets cut from fish held for different periods in melting ice and then stored in the frozen state at three different temperatures has been assessed on the same samples by a taste panel and by a series of objective tests. The measured changes in the texture and flavour of the fish were compared with changes in objective parameters in order to determine the value of the latter in predicting eating quality. The results for fish caught in the North Sea show that haddock fillets keep less well than cod fillets during frozen storage.