Volatile bases and sensory quality‐factors in iced white fish

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Abstract
Three catches of cod stored in ice for various periods under identical conditions have been examined in some detail, to ascertain the precision with which changes in the trimethylamine and total volatile‐base content and in the sensorily perceptible quality‐factors of the fish might be observed, and also the consistency with which such changes are interrelated.The spoilage rates of the sensory variables and the logarithmic spoilage rates of the chemical variables are approximately linear, but differ in the three catches. The uncontrolled scatter of the readings is small.Certain relationships between the variables are consistent in the three catches. For example, that for the odour and flavour scores of the cooked fish holds within the limits of their errors of measurement, and both variables are related to the total volatile bases (T.V.B.) content by relations such as: Flavour + 6.2 log(1 + T.V.B.) = 15.0.