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The aim is to evaluate the storage quality of frozen plaice fillets over time, focusing on taste and spoilage factors.

Storage of Frozen Plaice Fillets

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The aim is to evaluate the storage quality of frozen plaice fillets over time, focusing on taste and spoilage factors.
Taste panel assessed taste, texture, and grade of plaice fillets after storage at -12°C.
Measured soluble actomyosin and fat spoilage after different storage durations.
Compared results with cod and Atlantic halibut to determine palatability over time.
Plaice fillets became unpalatable after 6 to 7 months, compared to 2 to 3 months for cod and 8 months for halibut.
Ascorbic acid did not prevent lipid deterioration in frozen storage.
A potential relationship was found between protein denaturation and the lipid content in the fish.

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Randomized trial assesses taste and spoilage in frozen plaice fillets, indicating optimal storage duration.

Dyer et al. (1956) studied this question.

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