ABSTRACTRoundnose grenadier (Macrourus rupestris) were filleted either immediately when they were caught or after storage (gutted or ungutted) in ice for different periods of time. The fillets were frozen and then stored at −23°C for up to 24 months. Both pre‐freezing treatment and frozen storage time significantly (P<0.05) affected all sensory variables. The sensory quality was very stable during early and intermediate stages of frozen storage and compared very favorably to that reported for other groundfish species. Dimethylamine, trimethylamine, and moisture concentrations were also significantly affected by both pre‐freezing treatment and frozen storage time but extractable protein nitrogen and hypoxanthine were dependent upon an interaction between both major treatments. The usefulness of any of the chemical variables as indices of sensory quality was questi
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