Objective spoilage tests for fish stored under conditions other than normal chilling in ice

Cod fillets were stored at various temperatures between −2° and +4° c without ice and subsequently subjected to organoleptic grading and several objective deterioration tests. The determination of trimethylamine‐nitrogen gave a constant value for the threshold of acceptability with sufficient accuracy. Bacterial counts and the determination of ammonia‐nitrogen, volatile acid and tyrosine did not meet the relevant requirements. None of these determinations proved satisfactory as an objective deterioration test for thawed, quick‐frozen fish.