Quality in frozen cod and limiting factors on its shelf life

Summary. Organoleptic assessments of toughness, dryness and overall texture and flavour acceptability have been made on cod fillets stored at ‐ 7°C. Inter‐relationships between these parameters, muscle pH and time have been derived, which have shown that in high pH cod, flavour development during cold storage limits the shelf life, while low pH fish become unacceptably tough before the flavour becomes acceptable.