Quality and Shelf Life of Liver of Farmed Cod (Gadus morhua)

• Published in: Journal of Aquatic Food Product Technology
• Main Authors: Aas, Grete Hansen, Kjerstad, Margareth, Barnung, Trygg Normann
• Format: Article in Journal/Newspaper
• Language: English
• Published: Taylor & Francis 2016
• Subjects: Norway; atlantic cod; Gadus morhua
• Online Access: http://hdl.handle.net/11250/2481046; https://doi.org/10.1080/10498850.2015.1010245

Livers of Atlantic cod (Gadus morhua) are traditionally used in cod liver oil production or consumed cooked or canned. The farming of cod is a relatively new industry in Norway. The aim of this study was to determine quality and shelf life of fresh liver from farmed cod during chilled storage on ice by hydrolysis and oxidation state and sensory quality and the influence on canned liver. In two experiments, livers from farmed cod were stored chilled and sampled from Days 0 to 13, respectively. Quality, measured as hydrolytic and oxidation degradation, was reduced after 7 days of storage, while sensory quality was reduced after 4 days. Free fatty acids increased from Day 7 in both experiments, while peroxide value and anisidine value showed no change when the livers were single wrapped. Rancid odor was the first sign of oxidation and was registered after three to four days of storage. Canning within 2 days of storage prevented leakage of oil from the canned livers. Sensory analyses of oxidation are recommended as a sensitive and rapid method to detect oxidation of chilled cod liver. acceptedVersion This is an [Accepted Manuscript] of an article published by Taylor & Francis in [Journal of Aquatic Food Product Technology] on [26 Apr 2016], available at http://www.tandfonline.com/doi/full/10.1080/10498850.2015.1010245