SENSORY AND OBJECTIVE MEASUREMENTS OF QUALITY OF FROZEN STORED HADDOCK OF DIFFERENT INITIAL FRESHNESSES

The quality of haddock fillets cut from fish held for different periods in melting ice and then stored in the frozen state at three different temperatures has been assessed on the same samples by a taste panel and by a series of objective tests. The measured changes in the texture and flavour of the fish were compared with changes in objective parameters in order to determine the value of the latter in predicting eating quality. The results for fish caught in the North Sea show that haddock fillets keep less well than cod fillets during frozen storage. Copyright © 1969 John Wiley & Sons, Ltd