Cooking Method and Palatability of Frozen Cod Fillets of Various Qualities

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Abstract
Cooking method modified the taste and texture scores of frozen cod fillets of various qualities. All methods gave high scores with good quality fish, but on samples with frozen storage deterioration, much better discrimination between quality levels was shown by baking and steaming than by frying; texture showed greater differences than taste. Initial quality levels of the fillets prior to freezing had little effect on scores or on the subsequent deterioration of the stored frozen product. Thus baking or possibly steaming is the best cooking method for detection and comparison of quality changes on storage. Frying is the method of choice for the consumer if product quality is in doubt, but any method may be used for a top-quality product.

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