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Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua).

Author(s) : HURLING R., MCARTHUR H.

Type of article: Article

Summary

Thawing and re-freezing of cod fillet blocks did not necessarily result in greater deterioration (relative to a "once frozen" control) of cooked fish sensory attributes after 9 months frozen storage at -22 deg C. Thawed and refrozen fish muscle displayed a faster decline in myofibril protein solubility than once frozen controls and had reduced water-holding capacity.

Details

  • Original title: Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua).
  • Record ID : 1998-1105
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 6
  • Publication date: 1996/11

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