Abstract
ABSTRACT:The objective was to evaluate the suitability of sea‐frozen, thawed cod fillets for the “chilled” seafood market. Fillets were kept frozen for 17 mo. After thawing, fillets were kept iced and at 4°C. Microbiological research on fillets showed higher initial numbers in post‐rigor than pre‐rigor fillets. Pre‐rigor fillets were judged fresher after 2 mo of storage compared to post‐rigor. With longer freezer storage, lower initial freshness scores were obtained, and formation of trimethylamine in thawed fillets was slowed. Thawed fillets frozen prior to rigor merited higher scores for freshness than fillets frozen post‐rigor. This difference decreased with prolonged freezer storage. The results strongly indicate that fillets should be frozen pre‐rigor.
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