Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage

Cod (Gadus morhua) was stored at eight temperatures (−10 to −80°C) for 1 to 18 months, after which quality indicators were measured—including drip loss, water holding capacity, low field NMR spin-spin relaxation, color, amount of thiobarbituric acid reactive substances, and sarcoplasmic reticulum Ca2+-ATPase and lysosomal Cathepsin D activities. Results from samples stored up to 12 months showed no significant differences between −30°C and lower temperatures. The NMR measurements, however, indicated some changes in the water distribution of samples stored at −30°C for 12 or more months compared to storage at −40°C or lower.