Storage of Frozen Rosefish Fillets

Taste panel assessments of taste, texture, and grade of cooked samples, examination prior to cooking, and analyses of soluble actomyosin and of fat spoilage on frozen rosefish (Sebastes marinus) fillets, with and without treatment with ascorbic acid, stored at −10°F. (−23 °C.) and +10°F. (−12 °C.), are reported.Rosefish fillets stored at +10°F. remained in good condition for 17 to 22 weeks, but became unpalatable in 7 months; stored at −10°F. these conditions applied after 30 weeks and 80 weeks.Ascorbic acid prevented fading of the red pigment and delayed discoloration, but had no effect on the taste panel assessment. Almost no loss in actomyosin extractability occurred at −10°F. up to 85 weeks.