Consumer acceptability of cod and whiting after chilled storage and freezing and thawing
- 28 June 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (3) , 311-317
- https://doi.org/10.1111/j.1365-2621.1986.tb00410.x
Abstract
The effect of freezing and thawing, and of storage at 0°C on the acceptability of two white fish species (cod and whiting) was investigated. It was concluded that samples which had been frozen and thawed were no less acceptable than fresh samples and that storage of fresh fish at 0°C produced a linear decline in overall acceptability of both species. A method of presenting the data to allow decisions to be taken on the shelf life of chilled products is discussed.Keywords
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