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Methods of precooling for fresh cod (Gadus morhua) and influences on quality during chilled-storage at -1.5°C.

Number: pap. C3-092

Author(s) : GAO H. Y., ARASON S., WANG Q. K., et al.

Summary

The demand for fresh fish has been increased during these years. The objective of this work was to evaluate the influences of different pre-cooling methods: slurry ice, CBC (combined blast and contact freezing) and usage of cooling mats on quality for fresh cod fillets during further storage at -1.5 ± 0.5°C. Analysis of variance (Anova) was carried out on QDA data in the statistical program NCSS 2000 (NCSS, Utah, USA). PCA (principal component analysis) was performed both for QDA and comparison of measurements in the program Uncrambler (Version 9.5, CAMO Trondheim, Norway). During the early storage period all of the three different cooling methods slowed down the rate of formation of TVN and TMA spoilage compared to the group without any cooling method applied. The three pre-cooling methods had similar effects on prohibition of growth of bacteria if hygienic handling with slurry ice was performed. The treatment with slurry ice and further chilled storage had an effect on prolonging the process from neutral quality to spoilage with regard to sensory results. According to QDA scores, groups A, B and C had passed their shelf life on storage day 17, but group D on storage day 14.

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Pages: 9 p.

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Details

  • Original title: Methods of precooling for fresh cod (Gadus morhua) and influences on quality during chilled-storage at -1.5°C.
  • Record ID : 30005157
  • Languages: English
  • Source: ACRA2010. Asian conference on refrigeration and air conditioning: Tokyo, Japan, June 7-9, 2010.
  • Publication date: 2010/06/07

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