Studies on the Quality of Newfoundland Cod. 10. Effect of Some Commercial Freezing Rates on the Frozen and Stored Quality of Trap Cod
Time–temperature curves are reported for points at the centre, one-quarter depth, and at the surface of blocks of dressed cod, and blocks and packages of cod fillets, frozen in commercial plate freezers. Freezing rates at the centres varied by a factor of about 4 where thickness of the pack was the...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1965
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f65-040 http://www.nrcresearchpress.com/doi/pdf/10.1139/f65-040 |
| Summary: | Time–temperature curves are reported for points at the centre, one-quarter depth, and at the surface of blocks of dressed cod, and blocks and packages of cod fillets, frozen in commercial plate freezers. Freezing rates at the centres varied by a factor of about 4 where thickness of the pack was the only variable. The same factor applied to the fastest- and slowest-frozen fish in [Formula: see text]-inch-thick blocks. Using a special arrangement, dressed trap-caught cod and cod fillets were then frozen, some at the fast rate and some at the slow rates normally encountered at the centre of [Formula: see text]- and [Formula: see text]-inch-thick commercial packs, respectively (0.7 and 2.7 hr through the temperature range of 32 to 5°F (0 to −15 °C)). The frozen and stored (at −10°F) samples were of similar quality for periods up to 22 weeks, based on taste panel assessment. |
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