Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage

Abstract

Cod (Gadus morhua) was stored at eight temperatures (−10 to −80°C) for 1 to 18 months, after which quality indicators were measured—including drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between −30°C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at −30°C for 12 or more months compared to storage at −40°C or lower.

Keywords:

• freezing
• fish
• quality indicators
• ULF

This work was financially supported by The Danish Food Industry Agency beneath The Ministry of Food, Agriculture and Fisheries. The authors wish to thank Heidi Olander Petersen, Inge Holmberg, and Ulrik Cold for excellent technical assistance with the analyses.