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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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690593/ http://www.ncbi.nlm.nih.gov/pubmed/33105899 https://doi.org/10.3390/foods9111519 |
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ftpubmed:oai:pubmedcentral.nih.gov:7690593 2023-05-15T15:27:40+02:00 Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua) Eliasson, Saemundur Arason, Sigurjon Margeirsson, Bjorn Palsson, Olafur P. 2020-10-22 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690593/ http://www.ncbi.nlm.nih.gov/pubmed/33105899 https://doi.org/10.3390/foods9111519 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690593/ http://www.ncbi.nlm.nih.gov/pubmed/33105899 http://dx.doi.org/10.3390/foods9111519 © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). CC-BY Foods Article Text 2020 ftpubmed https://doi.org/10.3390/foods9111519 2020-11-29T01:36:28Z 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. Text atlantic cod Gadus morhua PubMed Central (PMC) Foods 9 11 1519 |
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Article Eliasson, Saemundur Arason, Sigurjon Margeirsson, Bjorn Palsson, Olafur P. Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua) |
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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 |
Text |
author |
Eliasson, Saemundur Arason, Sigurjon Margeirsson, Bjorn Palsson, Olafur P. |
author_facet |
Eliasson, Saemundur Arason, Sigurjon Margeirsson, Bjorn Palsson, Olafur P. |
author_sort |
Eliasson, Saemundur |
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 |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690593/ http://www.ncbi.nlm.nih.gov/pubmed/33105899 https://doi.org/10.3390/foods9111519 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
Foods |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690593/ http://www.ncbi.nlm.nih.gov/pubmed/33105899 http://dx.doi.org/10.3390/foods9111519 |
op_rights |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
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CC-BY |
op_doi |
https://doi.org/10.3390/foods9111519 |
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Foods |
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11 |
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1519 |
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