Studies on the Quality of Newfoundland Cod. 10. Effect of Some Commercial Freezing Rates on the Frozen and Stored Quality of Trap Cod

• Published in: Journal of the Fisheries Research Board of Canada
• Main Authors: MacCallum, W.A., Chalker, Dorothy A., Laishley, E.J., Dyer, W.J., Idler, D.R.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Canadian Science Publishing 1965
• Subjects: General Medicine; Newfoundland
• Online Access: http://dx.doi.org/10.1139/f65-040; http://www.nrcresearchpress.com/doi/pdf/10.1139/f65-040

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.