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The use of tasters for investigating cold storage deterioration in frozen fish
Author(s) -
LOVE R. M.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb01038.x
Subject(s) - fish <actinopterygii> , cold storage , toughening , fishery , food science , biology , materials science , composite material , horticulture , toughness
Summary Frozen cod cold‐stored at −14°C were tasted for texture changes by an untrained panel, using a simple comparison technique that did not require the use of memory. It was found that the fish had to be kept for about 3 1/2 weeks at −14°C before the tasters could clearly detect toughening, and a nomogram, constructed from objective data, is given to show the equivalent times at other temperatures.