Changes in the Palatability of Cod Fillets

Abstract

A comparison has been made of the assessment of quality by taste panels and by the level of trimethylamine in cod fillets stored at 0 °C. and 5 °C. The correlation was good, indicating that a trimethylamine level of about 15 mg. N per 100 g. tissue is on the borderline between acceptance and rejection. There is no ripening process as in meat, the quality falling off before there is chemical evidence of spoilage.