Abstract
Frozen cod fillets subjected to a 2-week period of storage at 15° F. (−9.4 °C.) after storage at 0° F. (−18 °C.) for 1, 3, 6, and 9 months, with subsequent storage at 0° F., suffered considerable deterioration in quality as measured by taste panel and protein solubility tests. Frozen fish should not be transported at temperatures as high as 15° F.
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