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Keeping quality of sea-frozen thawed cod fillets on ice.

Author(s) : MARTINSDÓTTIR E., MAGNÚSSON H.

Type of article: Article

Summary

The objective was to evaluate the suitability of sea-frozen, thawed cod fillets for the "chilled" seafood market. Fillets were kept frozen for 17 months. After thawing, fillets were kept on ice and at 4 °C. Microbiological research on fillets showed higher initial numbers in post-rigor than pre-rigor fillets. Pre-rigor fillets were judged fresher after 2 months of storage compared to post-rigor ones. With longer freezer storage, lower initial freshness scores were obtained, and formation of trimethylamine in thawed fillets was shown. Thawed fillets frozen prior to rigor merited higher scores for freshness than fillets frozen post-rigor. This difference decreased with prolonged freezer storage. The results strongly indicate that fillets should be frozen pre-rigor.

Details

  • Original title: Keeping quality of sea-frozen thawed cod fillets on ice.
  • Record ID : 2002-2514
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 9
  • Publication date: 2001/11

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