The Effect of Time and Temperature of Cooking on the Palatability and Cooking Losses of Frozen Atlantic Codfish Fillets

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Abstract
Methods of preparing codfish fillets were developed to determine whether baking at 300°F or 500°F was the more suitable temperature to produce optimum quality of the final product. Different methods of thawing, and cooking covered and uncovered were evaluated by a trained test panel. There appeared to be no significant differences between the final products cooked at the lower and higher temperatures.

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