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

Abstract

BACKGROUNDThe 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.RESULTSComparative 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.CONCLUSIONThe 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. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)

“…Meanwhile, the cooking loss is related to the protein denaturation during cooking process (Roiha et al., 2018). In addition, Lorenzo and Domínguez (2014) also express that cooking loss may be due to heat-induced protein denaturation during cooking, which leads to loss of water in the protein structure.…”

Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland - Options for improved distribution

“…The observed drip losses (Table 2) was markedly lower than previously observed with cod from other regions and production methods. Frozen-at-sea cod from the Norwegian Sea had a drip loss in the range of 1.7 -3.3 % for refreshed fillets in air (Roiha, Jónsson, Backi, Lunestad, & Karlsdóttir 2017;Roiha et al 2018). Whiting had drip losses of, respectively, 6.0 -9.0 % and 9.4 -16.4 % for refreshed fish in air and MAP (Fagan, Gormley & Uí Mhuircheartaigh, 2003;Fagan, Gormley & Uí Mhuircheartaigh, 2004).…”

“…Frozen storage for less than one months extended shelf-life of chilled refreshed cod marginally whereas sensory shelf-life was extended 3-4 days in ice following frozen storage periods up to twelve months (Magnússon & Martinsdóttir, 1995;Vyncke, 1983). After frozen storage during one to 12 months at -20 °C to -28 °C, several studies with cod from Belgium, Iceland and Norway found sensory shelf-life of 7 -15 days in ice for refreshed cod in air (Hansen et al, 2015;Martinsdottir & Magnusson, 2001;Roiha et al, 2017;Vyncke, 1983). Fresh cod from CBA in Greenland had sensory shelf-life of 15 days in air (Sørensen et al, 2020).…”

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

“…With the growth of market demand and the achievement of good taste, the quality of bigeye tuna has been paid more attention. Among varieties of preservation techniques, cold storage (−1–8 °C) is the most convenient storage method currently used to delay fresh fish spoilage and prolong its shelf life [2]. According to its high nutritional value and delicious meat, tuna has been investigated for quality changes, including chemical composition, microbial growth, enzymatic activities and physicochemical properties, during cold storage [3].…”