Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod
Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 we...
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1964
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Online Access: | http://dx.doi.org/10.1139/f64-120 http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-120 |
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crcansciencepubl:10.1139/f64-120 2023-12-17T10:30:23+01:00 Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod MacCallum, W. A. Chalker, Dorothy A. Lauder, J. T. Odense, P. H. Idler, D. R. 1964 http://dx.doi.org/10.1139/f64-120 http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-120 en eng Canadian Science Publishing http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining Journal of the Fisheries Research Board of Canada volume 21, issue 6, page 1397-1402 ISSN 0015-296X General Medicine journal-article 1964 crcansciencepubl https://doi.org/10.1139/f64-120 2023-11-19T13:39:24Z Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield. Article in Journal/Newspaper Gadus morhua Newfoundland Canadian Science Publishing (via Crossref) Journal of the Fisheries Research Board of Canada 21 6 1397 1402 |
institution |
Open Polar |
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Canadian Science Publishing (via Crossref) |
op_collection_id |
crcansciencepubl |
language |
English |
topic |
General Medicine |
spellingShingle |
General Medicine MacCallum, W. A. Chalker, Dorothy A. Lauder, J. T. Odense, P. H. Idler, D. R. Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
topic_facet |
General Medicine |
description |
Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield. |
format |
Article in Journal/Newspaper |
author |
MacCallum, W. A. Chalker, Dorothy A. Lauder, J. T. Odense, P. H. Idler, D. R. |
author_facet |
MacCallum, W. A. Chalker, Dorothy A. Lauder, J. T. Odense, P. H. Idler, D. R. |
author_sort |
MacCallum, W. A. |
title |
Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
title_short |
Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
title_full |
Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
title_fullStr |
Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
title_full_unstemmed |
Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod |
title_sort |
polyphosphate treatment of frozen cod. 3. taste panel evaluation, chemical assessment and thaw-drip in once-frozen newfoundland trap-caught cod |
publisher |
Canadian Science Publishing |
publishDate |
1964 |
url |
http://dx.doi.org/10.1139/f64-120 http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-120 |
genre |
Gadus morhua Newfoundland |
genre_facet |
Gadus morhua Newfoundland |
op_source |
Journal of the Fisheries Research Board of Canada volume 21, issue 6, page 1397-1402 ISSN 0015-296X |
op_rights |
http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining |
op_doi |
https://doi.org/10.1139/f64-120 |
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Journal of the Fisheries Research Board of Canada |
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21 |
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6 |
container_start_page |
1397 |
op_container_end_page |
1402 |
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1785583340421644288 |