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Effects of rapid chilling and low temperatures on fish quality.

Author(s) : JOHANSEN S., MAGNUSSEN O. M., NORDTVEDT T. S.

Summary

Effects from cooling down to temperatures below what is common in practice today, on rigor development, pH, freshness, and appearance or external quality, were investigated. In addition, the authors seek to point out apparent effects caused by packing of the fish in the rigor state. Chilling by means of air-bubbled chilled seawater gives very efficient cooling. The core temperature in the fish the first hours after slaughtering is of vital importance to onset, development and duration of rigor mortis of salmon. The pH in the fish muscle decreases with the onset of rigor mortis, stabilizes at pH 6.4 in post-rigor state, and keeps stable during the storing period, regardless of storage temperature. Poor cooling after slaughtering immediately gives higher K-values, i.e., lower grade of freshness for the fish. The appearance is also influenced by temperatures. As a consequence of the packing of the fish while in rigor mortis, no signs of fillet gaping or visible quality degradations appeared. Fish applied with a preservative fluid got the highest scored on mucus- and skin quality after one week of chilled storage.

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Details

  • Original title: Effects of rapid chilling and low temperatures on fish quality.
  • Record ID : 1997-1648
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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