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Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective in preventing lipid deterioration. A relationship between protein denaturation and the lipid content of the fish and its deterioration is suggested.
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Dyer et al. (Sun,) studied this question.
www.synapsesocial.com/papers/6a08f3b273760a4edcd618f2 — DOI: https://doi.org/10.1139/f56-007
W. J. Dyer
Margaret L. Morton
Journal of the Fisheries Research Board of Canada
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