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
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 safe...
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Online Access: | http://hdl.handle.net/11250/2560578 https://doi.org/10.1002/jsfa.8649 |
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/2560578 2023-05-15T15:27:46+02:00 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 2017 http://hdl.handle.net/11250/2560578 https://doi.org/10.1002/jsfa.8649 eng eng Wiley Journal of the Science of Food and Agriculture. 2018, 98 (1), 400-409. urn:issn:0022-5142 http://hdl.handle.net/11250/2560578 https://doi.org/10.1002/jsfa.8649 cristin:1490889 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no CC-BY 400-409 98 Journal of the Science of Food and Agriculture 1 Journal article Peer reviewed 2017 ftntnutrondheimi https://doi.org/10.1002/jsfa.8649 2019-09-17T06:54:09Z 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. publishedVersion © 2017 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. Article in Journal/Newspaper atlantic cod Gadus morhua NTNU Open Archive (Norwegian University of Science and Technology) Journal of the Science of Food and Agriculture 98 1 400 409 |
institution |
Open Polar |
collection |
NTNU Open Archive (Norwegian University of Science and Technology) |
op_collection_id |
ftntnutrondheimi |
language |
English |
description |
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. publishedVersion © 2017 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
format |
Article in Journal/Newspaper |
author |
Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea |
spellingShingle |
Roiha, Irja Sunde Jónsson, Ásbjörn Backi, Christoph Josef Lunestad, Bjørn Tore Karlsdóttir, Magnea 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 |
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://hdl.handle.net/11250/2560578 https://doi.org/10.1002/jsfa.8649 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
400-409 98 Journal of the Science of Food and Agriculture 1 |
op_relation |
Journal of the Science of Food and Agriculture. 2018, 98 (1), 400-409. urn:issn:0022-5142 http://hdl.handle.net/11250/2560578 https://doi.org/10.1002/jsfa.8649 cristin:1490889 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no |
op_rightsnorm |
CC-BY |
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_ |
1766358175072649216 |