Prediction of Quality in Frozen Cod (Gadus morhua) Fillets |
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| Authors: | E.ILEEN L. LeBLANC R.AYNALD J. LeBLANC I.LYA E. BLUM |
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| Affiliation: | Author E.L. LeBlanc, formerly with the Canadian Institute of Fisheries Technology, Dept. of Food Science &Technology, Technical Univ. of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia B3J2X4, is now with the Dept. of Home Economics, Mount St. Vincent Univ., 166 Bedford Highway, Halifax, Nova Scotia B3M 2J6. Author R.J. LeBlanc is with the Dept. of Home Economics, and Author Blum is currently Associate Professor and Chairperson, Dept. of Mathematics, Mount Saint Vincent Univ., Halifax, Nova Scotia B3M 2J6. |
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| Abstract: | Physical and chemical indices were determined on frozen cod (Gadus morhua) fillets stored for ca. 90 days at either - 12°C, - 15°C, - 22°C, - 30°C or under a set of simulated industrial fluctuating temperature conditions (SIFTC). Univariate and multivariate statistics on the quality indices gave a relationship between frozen storage textural deterioration and the chemical parameters as influenced by storage temperature. Results on the SIFTC resembled the - 12°C and - 15°C storage treatments. Chemical indices had lower activation energy values than those for the physical parameters. Ammonia, determined enzymatically, can be used as an index of frozen fish quality. The quadratic equations developed using the dependent variable of Instron raw peak force, independent of time and temperature, can predict the textural quality of frozen cod fillets. |
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