Journal of the Science of Food and Agriculture · 1969 · 33 citations · 13 references
AgricultureFisheriesFood ScienceAquacultureFisheries BiologyFood AnalysisFish HealthFood QualitySeafood PreservationStorage Effects On QualityTaste EvaluationTexture QualityFish Freshness AssessmentFish Quality AssessmentFish SpoilageFrozen StorageMeat Quality During StorageQuality Changes During FreezingSeafood Cold StorageTemperature Effects On Fish
Abstract The quality of haddock fillets cut from fish held for different periods in melting ice and then stored in the frozen state at three different temperatures has been assessed on the same samples by a taste panel and by a series of objective tests. The measured changes in the texture and flavour of the fish were compared with changes in objective parameters in order to determine the value of the latter in predicting eating quality. The results for fish caught in the North Sea show that haddock fillets keep less well than cod fillets during frozen storage.
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