Publisher: Nofima AS
Number of pages: 23
International Standard Numbers:
Open Access: green
Fresh and thawed fillets of cod are compared with respect to sensory properties and fillet index, measurements of water, protein, ash, total volatile nitrogen (TVN), trimethylamine (TMA), trimethylamine oxide (TMAO) content, as well as determination of total viable count and count of sulphide producing bacteria.
Small differences has been registered between fresh cod stored 7 days in ice and thawed cod, both immediately after thawing and after 2 days subsequently storage in ice.