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PACIFIC COD (GADUS MACROCEPHALUS): CHANGE IN SENSORY AND CHEMICAL PROPERTIES WHEN HELD IN ICE AND IN CO2 MODIFIED REFRIGERATED SEAWATER.

Author(s) : REPPOND K. D., COLLINS J.

Type of article: Article

Summary

PACIFIC COD WERE EXAMINED FOR CHEMICAL CHANGES AS WELL AS CHANGES IN PALATABILITY OF STEAMED PORTIONS OF BLOCKS OF FILLETS. 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 CO2 MODIFIED REFRIGERATED SEAWATER. ABSORPTION OF SALT MAY PRESENT A PROBLEM FOR HOLDING COD IN SEAWATER. TRIMETHYLAMINE AND TOTAL VOLATILE ACID CONTENT WAS SIGNIFICANTLY CORRELATED WITH FLAVOR SCORES.

Details

  • Original title: PACIFIC COD (GADUS MACROCEPHALUS): CHANGE IN SENSORY AND CHEMICAL PROPERTIES WHEN HELD IN ICE AND IN CO2 MODIFIED REFRIGERATED SEAWATER.
  • Record ID : 1984-1513
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 5; 1983.09-10; 1552-1553; 1 fig.; 1 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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