Studies on the Quality of Newfoundland Cod. 10. Effect of Some Commercial Freezing Rates on the Frozen and Stored Quality of Trap Cod

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Abstract
Time-temperature curves are reported for points at the center, one-quarter depth, and at the surface of blocks of dressed cod, and blocks and packages of cod fillets, frozen in commercial plate freezers. Freezing rates at the centers varied by a factor of about 4 where thickness of the pack was the only variable. The same factor applied to the fastest- and slowest-frozen fish in 4 1/2-inch-thick blocks. Using a special arrangement, dressed trap-caught cod and cod fillets were then forzen, some at the fast rate and some at the slow rates normally encountered at the center of 1 1/8- and 4 1/2-inch-thick commercial packs, respectively (0.7 and 2.7 hr through the temperature range of 32 to 5[degree]F (0 to -15[degree]C)). The frozen and stored (at-10[degree]F) samples were of similar quality for periods up to 22 weeks, based on taste panel assessment.

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