Consumer acceptability of cod and whiting after chilled storage and freezing and thawing

Abstract

The effect of freezing and thawing, and of storage at 0°C on the acceptability of two white fish species (cod and whiting) was investigated. It was concluded that samples which had been frozen and thawed were no less acceptable than fresh samples and that storage of fresh fish at 0°C produced a linear decline in overall acceptability of both species. A method of presenting the data to allow decisions to be taken on the shelf life of chilled products is discussed.