The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)

A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobi...

Full description

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Esaiassen, Margrethe, Jensen, Tonje Kristin, Eilertsen, Venil T., Larsen, Roger B., Olsen, Stein Harris, Tobiassen, Torbjørn Inge
Format: Article in Journal/Newspaper
Language:English
Published: Taylor & Francis 2022
Subjects:
atlantic cod
Gadus morhua
Northeast Atlantic
Online Access:https://hdl.handle.net/10037/27581
https://doi.org/10.1080/10498850.2022.2146555
Description
Summary:A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.

Similar Items