The effects of spoilage on the dielectric properties of frozen fish
Abstract Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025...
| Published in: | Journal of the Science of Food and Agriculture |
|---|---|
| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1983
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/jsfa.2740341119 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740341119 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740341119 |
| Summary: | Abstract Using a time‐domain technique to obtain low frequency dielectric data the effects of spoilage on certain dielectric properties of frozen cod ( Gadus morhua ), haddock ( Melanogrammus aeglefinus ) and lemon sole ( Microstomus kitt ) have been measured at − 78.5°C in the frequency range 0.025–10 kHz. The spoilage varied with the period of storage in ice prior to freezing. The measurements revealed a relaxation, the frequency of which in cod and haddock depended on pre‐freezing quality of the fish. The relationship is discussed between this dependence and various other parameters and the relaxation is tentatively identified as that of a Maxwell‐Wagner mechanism. |
|---|