Effect of temperature on quality-related changes in cod (Gadus morhua) during short- and long-term frozen storage.

Maria Garver Burgaard, Bo Jørgensen

Research output: Contribution to journalJournal articlepeer-review

Abstract

Cod (Gadus morhua) was stored at eight temperatures (-10 to -80 degrees C) for 1 to 18 months, after which quality indicators were measuredincluding drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between -30 degrees C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at -30 degrees C for 12 or more months compared to storage at -40 degrees C or lower.
Original languageEnglish
JournalJournal of Aquatic Food Product Technology
Volume19
Issue number3
Pages (from-to)249-263
ISSN1049-8850
DOIs
Publication statusPublished - 2010

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