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Effects of on-board bleeding methods and superchilling on quality of cod and saithe.
Number: pap. n. 1639
Author(s) : ELIASSON S., ARASON S., MARGEIRSSON B., et al.
Summary
An overview of studies for technological developments in the first stages of the value chain of groundfish in Iceland is introduced. It presents the results of recent research performed on board fresh fish trawlers and is aimed to evaluate the process performance in terms of product quality and shelf-life for fresh cod and saithe. This includes studies on time and temperature control, different
bleeding conditions, superchilling methods and storage. The main objectives of the research are to provide design parameters to the processing deck redesign and to evaluate the impact of new onboard processes from catch to post-processing storage. The results of the studies indicate that storage methods have a greater impact on fish quality than the specific method of cooling. Also, the results indicate which parameters should be adjusted during the bleeding process to achieve the most effective drainage of blood from the fish.
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Format PDF
Pages: 8
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Effects of on-board bleeding methods and superchilling on quality of cod and saithe.
- Record ID : 30026353
- Languages: English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Publication date: 2019/08/24
- DOI: http://dx.doi.org/10.18462/iir.icr.2019.1639
- Notes:
PowerPoint presentation included to this paper.
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