Quality in frozen cod and limiting factors on its shelf life
- 28 June 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (2) , 95-103
- https://doi.org/10.1111/j.1365-2621.1969.tb01502.x
Abstract
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.Keywords
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