The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH

Summary Protein extractability, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 34 weeks at −7°C and −14°C. The decrease in protein extractability and the increase in toughness of fillets stored at −7°C proceeded at a faster rate than in fillets stored at −14°C. In order to assess if a fillet stored at −7°C or −14°C had an acceptable or a tough texture it was necessary to measure both protein extractability and muscle pH.