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Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)

โœ Scribed by R. HURLING; H. MCARTHUR

Book ID
108820955
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
264 KB
Volume
61
Category
Article
ISSN
0022-1147

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Lean ยฎsh deterioration during frozen storage (ร€30 and ร€10 ยฐC) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids