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Pacific Cod ( Gadus macrocephalus ): Change in Sensory and Chemical Properties When Held in Ice and in CO 2 Modified Refrigerated Seawater
Author(s) -
REPPOND K. D.,
COLLINS J.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03535.x
Subject(s) - gadus , palatability , trimethylamine , seawater , chemistry , flavor , food science , flesh , fishery , biology , ecology , organic chemistry , fish <actinopterygii>
Pacific cod, Gadus macorcephalus , were held in the round in ice and in CO 2 modified refrigerated seawater (MRSW), and examined for chemical changes as well as changes in palatability of steamed portions of blocks of fiiets. Sensory evaluation of raw and cooked flesh indicated that the quality of cod was acceptable to 6 days in ice and to 9 days in MRSW. Absorption of salt may present a problem for holding cod in MRSW. Trimethylamine and total volatile acid content was significantly correlated with flavor scores.