Table 3.
Fillet quality of frozen‐thawed Atlantic cod (G. morhua). Parameters were determined after thawing and after storage for up to 14 days. Comparisons of thawing in water with air circulation (air water), thawing in water without air circulation (still water) and plate thawing (plate)
| Day 0 | Day 6 | Day 10 | Day 14 | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Quality parameter | Air water | Still water | Plate | Air water | Still water | Plate | Air water | Still water | Plate | Air water | Still water | Plate |
| Water content (%) | 81.7 ± 0.2 | 81.1 ± 0.2 | 81.3 ± 0.2 | 82.1 ± 0.5 | 81.9 ± 0.4 | 81.3 ± 0.3 | 81.5 ± 0.3 | 81.7 ± 0.4 | 80.8 ± 0.2 | 81.8 ± 0.2 | 81.8 ± 0.3 | 81.3 ± 0.7 |
| Protein content (%) | 16.9 ± 0.3 | 17.6 ± 0.3 | 17.3 ± 0.2 | — | — | — | — | — | — | — | — | — |
| Lipid content (%) | 01. ± 0.0 | 0.2 ± 0.2 | 0.1 ± 0.1 | — | — | — | — | — | — | — | — | — |
| WHC (%) | 77.7 ± 3.6 | 74.5 ± 2.8 | 80.6 ± 5.0 | 75.8 ± 1.6 | 77.7 ± 3.9 | 80.8 ± 0.9 | 78.7 ± 3.3 | 84.4 ± 1.8 | 90.0 ± 1.0 | 77.7 ± 7.0 | 89.0 ± 7.7 | 97.5 ± 2.3 |
| Drip loss (%) | — | — | — | 1.7 | 1.4 | 1.8 | 1.6 | 2.8 | 2.0 | 1.7 | 1.9 | 1.3 |
| Cooking yield (%) | 87.4 ± 3.8 | 85.9 ± 3.1 | 90.0 ± 1.4 | 81.6 ± 0.5 | 82.3 ± 5.2 | 85.9 ± 1.7 | 81.3 ± 2.9 | 78.4 ± 6.9 | 84.4 ± 1.8 | 90.7 ± 2.0 | 89.4 ± 3.5 | 92.2 ± 2.4 |
| Texture (range: 0–2) | 0.2 ± 0.4 | 0.3 ± 0.5 | 0.3 ± 0.5 | 0.3 ± 0.5 | 0.8 ± 0.4 | 0.3 ± 0.5 | 1.0 ± 0.0 | 0.7 ± 0.5 | 0.7 ± 0.5 | 1.2 ± 0.4 | 1.8 ± 0.4 | 1.5 ± 0.5 |
| Colour (range: 0–4) | 1.0 ± 0.0 | 0.8 ± 0.4 | 0.8 ± 0.4 | 1.4 ± 0.5 | 1.0 ± 0.0 | 1.3 ± 0.5 | 2.0 ± 0.0 | 1.5 ± 0.5 | 2.0 ± 0.0 | 2.8 ± 0.5 | 2.3 ± 0.5 | 2.0 ± 0.0 |
| Smell (range: 0–4) | 1.0 ± 0.0 | 1.0 ± 0.0 | 1.0 ± 0.0 | 1.3 ± 0.5 | 1.5 ± 0.5 | 1.3 ± 0.5 | 2.5 ± 0.5 | 2.7 ± 0.5 | 2.5 ± 0.5 | 3.0 ± 0.0 | 3.0 ± 0.0 | 3.7 ± 0.5 |
| Gaping (range: 0–4) | 0.6 ± 0.5 | 1.0 ± 0.6 | 1.0 ± 0.6 | 1.2 ± 0.4 | 0.7 ± 0.5 | 0.8 ± 0.4 | 1.8 ± 0.9 | 1.5 ± 0.5 | 1.2 ± 0.8 | 1.8 ± 0.8 | 1.8 ± 1.0 | 1.5 ± 0.5 |
| TQI (range: 0–14) | 2.8 ± 0.8 | 3.2 ± 0.8 | 3.2 ± 1.0 | 4.2 ± 1.2 | 4.0 ± 1.1 | 3.8 ± 0.8 | 7.5 ± 1.1 | 6.3 ± 1.2 | 6.3 ± 1.0 | 8.5 ± 1.2 | 9.0 ± 1.3 | 8.7 ± 1.2 |
| TVC (log) | 4.0 ± 0.3 | 4.8 ± 0.1 | 4.7 ± 0.3 | 6.4 ± 0.3 | 5.6 ± 0.1 | 6.9 ± 0.1 | 7.6 ± 0.4 | 8.0 ± 0.4 | 8.1 ± 0.2 | 8.3 ± 0.4 | 8.4 ± 0.0 | 8.4 ± 0.2 |
| H2S (log) | 2.4 ± 0.4 | 2.9 ± 0.4 | 2.8 ± 0.3 | 2.5 ± 2.2 | 3.8 ± 0.4 | 3.2 ± 2.9 | 6.2 ± 0.6 | 6.4 ± 0.1 | 6.2 ± 0.3 | 7.0 ± 0.3 | 7.0 ± 0.3 | 7.1 ± 0.3 |
H2S: H2S‐producing bacteria; TQI: total quality index.