Journal: Journal of texture studies, vol. 38, p. 457–472–16, 2007
International Standard Numbers:
Open Access: none
This study evaluates the impact of freezing temperature (-10, -25, -40, -55 or -70C) on thaw exudates, liquid leakage during freeze-chilling, appearance, gaping and mechanical properties of farmed Atlantic cod fillets. Freezing temperature significantly influenced each of the characteristics studied. High temperatures (-10 and -25C) gave increased thaw exudates, and freezing at -10C gave the highest liquid leakage during freeze-chilling. Fillets frozen at -10C had the lowest gaping and the whitest appearance. The results indicated the highest degree of toughening upon freezing at -10 or -55C, whereas the degree of toughening appeared to be similar and lower for fillets frozen at -25, -40 or -70C. The impact of freezing temperatures on the quality of farmed cod therefore appeared to be complex, but no overall beneficial effects were found by decreasing the freezing temperature below -40C.