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Prediction of Quality in Frozen Cod (Gadus morhua) Fillets
Author(s) -
LeBLANC E.ILEEN L.,
LeBLANC R.AYNALD J.,
BLUM I.LYA E.
Publication year - 1988
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.1365-2621.1988.tb07700.x
Subject(s) - gadus , atlantic cod , univariate , chemistry , fish <actinopterygii> , food science , multivariate statistics , fishery , mathematics , statistics , biology
Physical and chemical indices were determined on frozen cod ( Gadus morhua ) fillets stored for ca. 90 days at either ‐ 12°C, ‐ 15°C, ‐ 22°C, ‐ 30°C or under a set of simulated industrial fluctuating temperature conditions (SIFTC). Univariate and multivariate statistics on the quality indices gave a relationship between frozen storage textural deterioration and the chemical parameters as influenced by storage temperature. Results on the SIFTC resembled the ‐ 12°C and ‐ 15°C storage treatments. Chemical indices had lower activation energy values than those for the physical parameters. Ammonia, determined enzymatically, can be used as an index of frozen fish quality. The quadratic equations developed using the dependent variable of Instron raw peak force, independent of time and temperature, can predict the textural quality of frozen cod fillets.