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Pacific Cod (Gadus macrocephalus): Change in Sensory and Chemical Properties When Held in Ice and in CO2 Modified Refrigerated Seawater
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1552–1553, September 1983
How to Cite
REPPOND, K. D. and COLLINS, J. (1983), Pacific Cod (Gadus macrocephalus): Change in Sensory and Chemical Properties When Held in Ice and in CO2 Modified Refrigerated Seawater. Journal of Food Science, 48: 1552–1553. doi: 10.1111/j.1365-2621.1983.tb03535.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/25/83; accepted 5/10/83
Pacific cod, Gadus macorcephalus, were held in the round in ice and in CO2 modified refrigerated seawater (MRSW), and examined for chemical changes as well as changes in palatability of steamed portions of blocks of fiiets. Sensory evaluation of raw and cooked flesh indicated that the quality of cod was acceptable to 6 days in ice and to 9 days in MRSW. Absorption of salt may present a problem for holding cod in MRSW. Trimethylamine and total volatile acid content was significantly correlated with flavor scores.