Storage of Frozen Plaice Fillets
- 1 January 1956
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 13 (1) , 129-134
- https://doi.org/10.1139/f56-007
Abstract
Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective in preventing lipid deterioration. A relationship between protein denaturation and the lipid content of the fish and its deterioration is suggested.This publication has 2 references indexed in Scilit:
- Proteins in Fish Muscle.: II. Colorimetric Estimation of Fish Muscle ProteinJournal of the Fisheries Research Board of Canada, 1950
- Society of chemical industy, 1937Journal of the Society of Chemical Industry, 1937