Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)

摘要

Thawing and re-freezing of cod fillet blocks did not necessarily result in greater deterioration (relative to a 'once Frozen' control) ofcooked fish sensory attributes after 9 months frozen storage at -22°C, Thawed and refrozen fish muscle displayeda faster decline in myohbril protein solubility than once frozen controls and had reduced water-holding capacity but analysis of proton spin-spin relaxalion times indicated no change in water location. The decline in protein solubility was not caused bycomplete protein unfolding. Long thawing times (30 hr) before re-freezing and storage resulted in cooked'fish with more gray appearntice and more stale flavor. Changes in fish muscle functionality did not enable direct inference of sensory attributes.