A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish
Abstract BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence...
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crwiley:10.1002/jsfa.8649 2024-09-15T17:55:34+00:00 A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea G Norges Forskningsråd 2017 http://dx.doi.org/10.1002/jsfa.8649 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.8649 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8649 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Journal of the Science of Food and Agriculture volume 98, issue 1, page 400-409 ISSN 0022-5142 1097-0010 journal-article 2017 crwiley https://doi.org/10.1002/jsfa.8649 2024-07-23T04:13:48Z Abstract BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all‐year supply of high‐quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water‐holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post‐filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all‐year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. Article in Journal/Newspaper atlantic cod Gadus morhua Wiley Online Library Journal of the Science of Food and Agriculture 98 1 400 409 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all‐year supply of high‐quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water‐holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post‐filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all‐year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
author2 |
Norges Forskningsråd |
format |
Article in Journal/Newspaper |
author |
Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea G |
spellingShingle |
Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea G A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
author_facet |
Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea G |
author_sort |
Roiha, Irja Sunde |
title |
A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
title_short |
A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
title_full |
A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
title_fullStr |
A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
title_full_unstemmed |
A comparative study of quality and safety of Atlantic cod ( Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
title_sort |
comparative study of quality and safety of atlantic cod ( gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish |
publisher |
Wiley |
publishDate |
2017 |
url |
http://dx.doi.org/10.1002/jsfa.8649 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.8649 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8649 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
Journal of the Science of Food and Agriculture volume 98, issue 1, page 400-409 ISSN 0022-5142 1097-0010 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/jsfa.8649 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
98 |
container_issue |
1 |
container_start_page |
400 |
op_container_end_page |
409 |
_version_ |
1810431833013223424 |