The use of tasters for investigating cold storage deterioration in frozen fish
- 28 June 1966
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 1 (2) , 141-146
- https://doi.org/10.1111/j.1365-2621.1966.tb01038.x
Abstract
Summary: Frozen cod cold‐stored at −14°C were tasted for texture changes by an untrained panel, using a simple comparison technique that did not require the use of memory. It was found that the fish had to be kept for about 3 1/2 weeks at −14°C before the tasters could clearly detect toughening, and a nomogram, constructed from objective data, is given to show the equivalent times at other temperatures.Keywords
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