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The effects of spoilage on the dielectric properties of frozen fish
Author(s) -
Kent Michael
Publication year - 1983
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.2740341119
Subject(s) - haddock , gadus , food spoilage , dielectric , fish <actinopterygii> , atlantic cod , range (aeronautics) , fishery , chemistry , mineralogy , materials science , biology , optoelectronics , composite material , genetics , bacteria
Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025–10 kHz. The spoilage varied with the period of storage in ice prior to freezing. The measurements revealed a relaxation, the frequency of which in cod and haddock depended on pre‐freezing quality of the fish. The relationship is discussed between this dependence and various other parameters and the relaxation is tentatively identified as that of a Maxwell‐Wagner mechanism.