Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua)
Abstract A total of 40 farmed Atlantic cod (Gadus morhua) were in 2 groups either fillet directly after stunning and spray washed or produced into fillets according to traditional slaughter methods including exsanguination for 30 min, gutting and washing. Both groups were either stored superchilled...
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crwiley:10.1111/1750-3841.12437 2024-06-02T08:03:10+00:00 Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) Rotabakk, Bjørn Tore Bleie, Hogne Stien, Lars Helge Roth, Bjorn 2014 http://dx.doi.org/10.1111/1750-3841.12437 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.12437 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 79, issue 5 ISSN 0022-1147 1750-3841 journal-article 2014 crwiley https://doi.org/10.1111/1750-3841.12437 2024-05-03T10:43:24Z Abstract A total of 40 farmed Atlantic cod (Gadus morhua) were in 2 groups either fillet directly after stunning and spray washed or produced into fillets according to traditional slaughter methods including exsanguination for 30 min, gutting and washing. Both groups were either stored superchilled or traditionally on ice. After 7 d postmortem color (CIE L*, a*, b*) and fillet shrinkage was measured by computer imaging along with drip loss and texture hardness. Results show that superchilled fillets had significant lower core temperature than fillets stored on ice during the entire 7 d storage period. This resulted in reduced fillet shrinkage from 14.7% to 6.9% and less drip loss dropping from 9.45% to 3.99% in average. Processing the fish directly into fillets resulted in satisfactory blood drainage, where all groups were in particularly well exsanguinated with a* values below zero. No color difference was observed between filleting groups or chilling methods. Spray washing of the fillets resulted in water uptake and higher drip loss in interaction with chilling method. We conclude that filleting farmed fish in one step is feasible. Practical Application Traditionally farmed fish are slaughtered and processed over several steps, which often include live chilling, stunning, exsanguination, chilling, gutting, rinsing, decapitation, filleting before the fillets are packed into polystyrene boxes and shipped with ice. These processes are often time, laboring, space, and energy consuming. A novel processing line for filleting of farmed fish is gutting and filleting the fish directly after decapitation and replacing exsanguination with spray washing the fillets. In addition, all the cooling steps are replaced by superchilling the fillets. This novel process line gives fillets with comparable if not superior quality compared to the traditional process. Article in Journal/Newspaper atlantic cod Gadus morhua Wiley Online Library Slaughter ENVELOPE(-85.633,-85.633,-78.617,-78.617) Journal of Food Science 79 5 E881 E886 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract A total of 40 farmed Atlantic cod (Gadus morhua) were in 2 groups either fillet directly after stunning and spray washed or produced into fillets according to traditional slaughter methods including exsanguination for 30 min, gutting and washing. Both groups were either stored superchilled or traditionally on ice. After 7 d postmortem color (CIE L*, a*, b*) and fillet shrinkage was measured by computer imaging along with drip loss and texture hardness. Results show that superchilled fillets had significant lower core temperature than fillets stored on ice during the entire 7 d storage period. This resulted in reduced fillet shrinkage from 14.7% to 6.9% and less drip loss dropping from 9.45% to 3.99% in average. Processing the fish directly into fillets resulted in satisfactory blood drainage, where all groups were in particularly well exsanguinated with a* values below zero. No color difference was observed between filleting groups or chilling methods. Spray washing of the fillets resulted in water uptake and higher drip loss in interaction with chilling method. We conclude that filleting farmed fish in one step is feasible. Practical Application Traditionally farmed fish are slaughtered and processed over several steps, which often include live chilling, stunning, exsanguination, chilling, gutting, rinsing, decapitation, filleting before the fillets are packed into polystyrene boxes and shipped with ice. These processes are often time, laboring, space, and energy consuming. A novel processing line for filleting of farmed fish is gutting and filleting the fish directly after decapitation and replacing exsanguination with spray washing the fillets. In addition, all the cooling steps are replaced by superchilling the fillets. This novel process line gives fillets with comparable if not superior quality compared to the traditional process. |
format |
Article in Journal/Newspaper |
author |
Rotabakk, Bjørn Tore Bleie, Hogne Stien, Lars Helge Roth, Bjorn |
spellingShingle |
Rotabakk, Bjørn Tore Bleie, Hogne Stien, Lars Helge Roth, Bjorn Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
author_facet |
Rotabakk, Bjørn Tore Bleie, Hogne Stien, Lars Helge Roth, Bjorn |
author_sort |
Rotabakk, Bjørn Tore |
title |
Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
title_short |
Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
title_full |
Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
title_fullStr |
Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
title_full_unstemmed |
Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod ( Gadus morhua) |
title_sort |
effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed atlantic cod ( gadus morhua) |
publisher |
Wiley |
publishDate |
2014 |
url |
http://dx.doi.org/10.1111/1750-3841.12437 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.12437 |
long_lat |
ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
geographic |
Slaughter |
geographic_facet |
Slaughter |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
Journal of Food Science volume 79, issue 5 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/1750-3841.12437 |
container_title |
Journal of Food Science |
container_volume |
79 |
container_issue |
5 |
container_start_page |
E881 |
op_container_end_page |
E886 |
_version_ |
1800747647031574528 |