Keeping quality of sea-frozen thawed cod fillets on ice

Journal of Food Science

Volumn 66, Issue 9, 2001, Pages 1402-1408

  Martinsdottir E ^a   Magnusson H ^a  

^a Icelandic Fisheries Laboratories   (Iceland)

Author keywords

Bacteria; Keeping quality; Sea frozen thawed cod; Sensory evaluation; Trimethylamine

Indexed keywords

BACTERIA (MICROORGANISMS); GADUS MORHUA;

EID: 0035658626     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15222.x     Document Type: Article

References (14)

1. Quality and stability of frozen seafood
2. Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses
3. Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod
4. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures
5. Fresh fish - Quality and quality changes
6. Rapid quantitative determination of trimethylamine using steam distillation
7. Storage quality of fresh and frozen-thawed fish in ice
8. Evaluation of fish freshness using volatile compounds - Classification of volatile compounds in fish
9. The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice