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Cold storage properties of cooked fish (cod)
Author(s) -
Tatterson I.,
Windsor M. L.
Publication year - 1972
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.2740231013
Subject(s) - fish <actinopterygii> , food science , flavour , cold storage , chemistry , dried fish , fishery , biology , horticulture
Results are reported for the storage properties of frozen cooked cod compared to uncooked cod. Development of cold‐storage flavour was found to be less marked in the cooked fish. This difference was found with both fresh and stale raw material and at storage temperatures of ‐5 and ‐13 °C.