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Quality in frozen cod and limiting factors on its shelf life
Author(s) -
KELLY T. R.
Publication year - 1969
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.1365-2621.1969.tb01502.x
Subject(s) - flavour , organoleptic , shelf life , limiting , food science , fishery , fish <actinopterygii> , chemistry , dryness , environmental science , biology , engineering , mechanical engineering , immunology
Summary. Organoleptic assessments of toughness, dryness and overall texture and flavour acceptability have been made on cod fillets stored at ‐ 7°C. Inter‐relationships between these parameters, muscle pH and time have been derived, which have shown that in high pH cod, flavour development during cold storage limits the shelf life, while low pH fish become unacceptably tough before the flavour becomes acceptable.