+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Changes in the texture and structure of cod and haddock fillets during frozen storage



Changes in the texture and structure of cod and haddock fillets during frozen storage



Food Hydrocolloids 16(4): 313-319



Changes in the texture of commercially important lean cod (which produces substantial formaldehyde), and haddock fillets (which produces negligible formaldehyde), stored at -10 and -30 degrees C for up to 30 weeks were measured. For both species, hardness measured by large deformation rheology and elastic modulus (G') by small deformation techniques, which reflect muscle toughening, increased with a higher storage temperature and prolonged time of storage, in a similar way.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 003672901

Download citation: RISBibTeXText

DOI: 10.1016/s0268-005x(01)00104-7


Related references

A comparison of biochemical changes in cod and haddock fillets during frozen storage. Journal of the Science of Food & Agriculture 82(1): 87-97, 1 January, 2002

A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage. Journal of the Science of Food and Agriculture 82(1): 87-97, 2002

Changes in texture, water holding capacity, colour and thermal stability of frozen cod (Gadus morhua) fillets: effect of frozen storage temperature. Deutsche Lebensmittel Rundschau 101(11): 484-493, 2005

Instrumental colour, texture, water holding and DSC measurements on frozen cod fillets (Gadus morhua) during long term storage at different temperatures. Deutsche Lebensmittel Rundschau 100(7): 247-254, 2004

Comparison of three methods of formaldehyde determination on frozen sole pollock haddock and cod fillets. Journal of Food Biochemistry 12(2): 79-96, 1988

Comparison of chemical and organoleptic data obtained on thawed and unthawed frozen cod, haddock, and perch fillets. J Assoc Offic Agric Chem 46(3): 493-517, 1963

Gamma irradiation as a means of extending the storage life in haddock fillets. J Fish Res Board Can 21(4): 827-835, 1964

Enhanced storage-life of fresh haddock fillets with stabilized sodium chlorite in ice. Food microbiology 20(1): 87-90, 2003

Trimethylamine-producing bacteria on haddock (Melanogrammus aeglefinus) fillets during refrigerated storage. Journal of the Fisheries Research Board of Canada 28(3): 305-309, 1971

Effect of sodium pyruvate on the texture of frozen stored cod fillets. Journal of food science: 40 (4) 888-889, 1975

Identification of major high-boiling volatile compounds produced during refrigerated storage of haddock fillets. Applied Microbiology 28(4): 679-680, 1974

Changes in the microflora of haddock fillets and shucked soft-shelled clams after irradiation with Co60 gamma rays and storage of 0 C and 6 C. Appl Microbiol 11(3): 229-234, 1963

Influence of storage time and temperature on lipid deterioration during cod and haddock frozen storage. Journal of the Science of Food & Agriculture 79(13): 1943-1948, 1999

Frozen hake fillets quality as related to texture and viscosity by mechanical methods. Journal of food science 63(5): 793-796, 1998