Thanks to many colleagues at Colworth Research Laboratory including S. Ablett and A.H. Darke for NMR analyses; J.M. Brown, D.P. Ferdinando, and H.D. Smith for light and confocal scanning laser microscopy; P.A. Brown for sensory analysis; C.P. Dale, J.B. Rodell, and WJ. Stewart for sample preparation and analysis; N.D. Hedges for advice on data interpretation; M. Kirkland for electron microscopy; GJ. Cleaver for statistical advice; S. Hawes and L.E. Robinson for graphics reproduction; and S. O'Brien for her major contributions to experiment design, sample preparation and analysis.
Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 6, pages 1289–1296, November 1996
How to Cite
HURLING, R. and MCARTHUR, H. (1996), Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua). Journal of Food Science, 61: 1289–1296. doi: 10.1111/j.1365-2621.1996.tb10981.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 1/25/96; revised 4/19/96; accepted 4/26/96
Thawing and re-freezing of cod fillet blocks did not necessarily result in greater deterioration (relative to a ‘once frozen’ control) of cooked fish sensory attributes after 9 months frozen storage at –22°C. Thawed and refrozen fish muscle displayed a faster decline in myofibril protein solubility than once frozen controls and had reduced water-holding capacity but analysis of proton spin-spin relaxation times indicated no change in water location. The decline in protein solubility was not caused by complete protein unfolding. Long thawing times (30 hr) before re-freezing and storage resulted in cooked fish with more gray appearance and more stale flavor. Changes in fish muscle functionality did not enable direct inference of sensory attributes.