Pacific Cod (Gadus macrocephalus): Change in Sensory and Chemical Properties When Held in Ice and in CO2 Modified Refrigerated Seawater
- 1 September 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1552-1553
- https://doi.org/10.1111/j.1365-2621.1983.tb03535.x
Abstract
Pacific cod, Gadus macorcephalus, were held in the round in ice and in CO2 modified refrigerated seawater (MRSW), and examined for chemical changes as well as changes in palatability of steamed portions of blocks of fiiets. Sensory evaluation of raw and cooked flesh indicated that the quality of cod was acceptable to 6 days in ice and to 9 days in MRSW. Absorption of salt may present a problem for holding cod in MRSW. Trimethylamine and total volatile acid content was significantly correlated with flavor scores.Keywords
This publication has 2 references indexed in Scilit:
- Holding of Atlantic Mackerel (Scomber scombrus) in Refrigerated Sea WaterJournal of the Fisheries Research Board of Canada, 1977
- THE IDENTIFICATION AND QUANTITATIVE DETERMINATION OF VOLATILE ALCOHOLS AND ACIDSPublished by Elsevier ,1938