Sensory, Microbiological And Chemical Assessment Of Cod (Gadus Morhua) Fillets During Chilled Storage As Influenced By Bleeding Methods

• Main Authors: Nguyen, Minh Van, Karlsdottir, Magnea Gudrun, Adalheidur Olafsdottir, Arnljotur Bjarki Bergsson, Sigurjon Arason
• Format: Text
• Language: English
• Published: Zenodo 2013
• Subjects: Bleeding method; chilled storage; microbial growth; sensory evaluation.; Almonacid; Arctic; Duran; Dyer; Eide; Hake; Lowry; Malle; Sivertsvik; Slaughter; Atlantic salmon; Gadus morhua; Iceland; Salmo salar; Salvelinus alpinus
• Online Access: https://dx.doi.org/10.5281/zenodo.1086989; https://zenodo.org/record/1086989

The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets u...