Journal of the Fisheries Research Board of Canada · 1956 · 69 citations · 1 references
NutritionShelf LifeFood AnalysisFood PreservationMeat QualityFood StorageRefrigerationFood ChemistryAscorbic AcidTaste Panel AssessmentsFat SpoilagePublic HealthHealth SciencesEdible PackagingFood QualityFood PreservativesFrozen Plaice FilletsFood SpoilagePhysiologyFood Texture
Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective in preventing lipid deterioration. A relationship between protein denaturation and the lipid content of the fish and its deterioration is suggested.
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