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Effect of Method of Catching and Time of Season on Sensory Quality of Fresh Raw Atlantic Cod ( Gadus Morhua )
Author(s) -
BOTTA J. R.,
BONNELL G.,
SQUIRES B. E.
Publication year - 1987
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.1365-2621.1987.tb14245.x
Subject(s) - gadus , atlantic cod , odor , sensory system , winter season , food science , chemistry , fishery , biology , fish <actinopterygii> , organic chemistry , climatology , neuroscience , geology
A controlled study to assess effect of method of catching and time of season upon blood clot, color, discoloration/bruising, odor, texture and final overall grades of fresh raw cod, muscle pH of thawed cod, and firmness (shear‐compression force) of cooked muscle was conducted. Sensory analyses revealed that method of catching significantly (P ≤ 0.001) affected only color, discoloration/bruising, and final overall grades. Time of season did not significantly affect any sensory variables. Muscle pH was significantly (P ≤ 0.001) affected by both method of catching and time of season. Any significant effect of time of season upon firmness of cooked cod muscle depended upon method of catching. In general, method of catching was the most important factor affecting sensory quality of fresh raw Atlantic cod.