Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua )
The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish t...
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2020
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Online Access: | https://doi.org/10.3390/foods9111519 https://doaj.org/article/ffbfb0cf3988497e8fafd5041f240005 |
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ftdoajarticles:oai:doaj.org/article:ffbfb0cf3988497e8fafd5041f240005 2023-05-15T15:27:20+02:00 Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) Saemundur Eliasson Sigurjon Arason Bjorn Margeirsson Olafur P. Palsson 2020-10-01T00:00:00Z https://doi.org/10.3390/foods9111519 https://doaj.org/article/ffbfb0cf3988497e8fafd5041f240005 EN eng MDPI AG https://www.mdpi.com/2304-8158/9/11/1519 https://doaj.org/toc/2304-8158 doi:10.3390/foods9111519 2304-8158 https://doaj.org/article/ffbfb0cf3988497e8fafd5041f240005 Foods, Vol 9, Iss 1519, p 1519 (2020) Atlantic cod bleeding water flow recirculation fatty acids lipids Chemical technology TP1-1185 article 2020 ftdoajarticles https://doi.org/10.3390/foods9111519 2022-12-31T05:41:37Z The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish trawler. Two main design variables influencing the bleeding process are the pump flow recirculation (PFR) and the water replacement ratio (WRR); they were studied in five different combinations (groups). The effects of different bleeding conditions were evaluated by measurements of free fatty acids (FFAs), phospholipids (PLs), and total heme iron (HI) content during freezer storage for up to four months. The results for PL content and the regression model indicate that the enzyme activity in the fish muscle is lower in cases where PFR exerts greater influence in the bleeding process than WRR. The effects of successful blood removal also seem to be most noticeable after one month of freezer storage, rather than in fresh cod after seven days or after four months of simulated frozen food-chain storage. The study indicates that, with the bleeding medium to fish ratio of around 3:1 and enough WRR (over 100% replacement in 20 min), the PFR becomes the limiting design parameter regarding efficient blood removal and should be at least 10% of the tank volume per minute to ensure enough recirculation and flow of water in the bleed-out tanks. Article in Journal/Newspaper atlantic cod Gadus morhua Directory of Open Access Journals: DOAJ Articles Foods 9 11 1519 |
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Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Atlantic cod bleeding water flow recirculation fatty acids lipids Chemical technology TP1-1185 |
spellingShingle |
Atlantic cod bleeding water flow recirculation fatty acids lipids Chemical technology TP1-1185 Saemundur Eliasson Sigurjon Arason Bjorn Margeirsson Olafur P. Palsson Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
topic_facet |
Atlantic cod bleeding water flow recirculation fatty acids lipids Chemical technology TP1-1185 |
description |
The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish trawler. Two main design variables influencing the bleeding process are the pump flow recirculation (PFR) and the water replacement ratio (WRR); they were studied in five different combinations (groups). The effects of different bleeding conditions were evaluated by measurements of free fatty acids (FFAs), phospholipids (PLs), and total heme iron (HI) content during freezer storage for up to four months. The results for PL content and the regression model indicate that the enzyme activity in the fish muscle is lower in cases where PFR exerts greater influence in the bleeding process than WRR. The effects of successful blood removal also seem to be most noticeable after one month of freezer storage, rather than in fresh cod after seven days or after four months of simulated frozen food-chain storage. The study indicates that, with the bleeding medium to fish ratio of around 3:1 and enough WRR (over 100% replacement in 20 min), the PFR becomes the limiting design parameter regarding efficient blood removal and should be at least 10% of the tank volume per minute to ensure enough recirculation and flow of water in the bleed-out tanks. |
format |
Article in Journal/Newspaper |
author |
Saemundur Eliasson Sigurjon Arason Bjorn Margeirsson Olafur P. Palsson |
author_facet |
Saemundur Eliasson Sigurjon Arason Bjorn Margeirsson Olafur P. Palsson |
author_sort |
Saemundur Eliasson |
title |
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
title_short |
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
title_full |
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
title_fullStr |
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
title_full_unstemmed |
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod ( Gadus morhua ) |
title_sort |
onboard evaluation of variable water flow and recirculation effects on bleeding of atlantic cod ( gadus morhua ) |
publisher |
MDPI AG |
publishDate |
2020 |
url |
https://doi.org/10.3390/foods9111519 https://doaj.org/article/ffbfb0cf3988497e8fafd5041f240005 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
Foods, Vol 9, Iss 1519, p 1519 (2020) |
op_relation |
https://www.mdpi.com/2304-8158/9/11/1519 https://doaj.org/toc/2304-8158 doi:10.3390/foods9111519 2304-8158 https://doaj.org/article/ffbfb0cf3988497e8fafd5041f240005 |
op_doi |
https://doi.org/10.3390/foods9111519 |
container_title |
Foods |
container_volume |
9 |
container_issue |
11 |
container_start_page |
1519 |
_version_ |
1766357782396665856 |