Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring(Clupea harengus)muscle

Abstract

Filleting and freezing in relation to rigor mortis, and a well‐controlled cold‐chain are important to maintain quality of fish. Atlantic herring (Clupea harengus) was processed and frozen pre or postrigor, and stored at either unstable modelled temperature conditions (at −25°C for 2 months, then stressed at −12°C for 1 month, followed by −25°C for up to 5 months), or at stable storage conditions (−25°C) for 5 months. Analyses on yield, physicochemical properties, lipid oxidation and hydrolysis of the light and dark muscle were performed. Prerigor freezing and stable storage conditions effectively reduced thawing loss, and inhibited lipid oxidation and hydrolysis of the light muscle. The dark muscle was more susceptible to lipid oxidation than the light; therefore, removal of the dark muscle may increase stability of the more valuable light muscle. Temperature stress must be avoided to maintain quality and extend shelf‐life of industrially frozen herring fillets. Practical applications The study emphasises the importance of maintaining a low and strictly controlled freezing temperature during logistics and transportation of fatty fish. Prerigor processing and freezing of herring proved to be beneficial to the valuable commercial light muscle with regards to retaining the quality and yield during thawing and cooking. The dark muscle should be removed by deep skinning to enhance storage stability of herring fillets.

Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing

“…The total lipid content ranged from 1.2 to 99.7 g/100 g sample in the samples during the fishmeal processing, although the raw material entering the process had an average lipid content of 19.5 ± 2.0 g/100 g sample (Figure 4). This lipid content agrees with the lipid content obtained from Atlantic herring and mackerel samples in earlier studies [6,29]. The prediction model results obtained for the lipid prediction models were similar to those of the water models, with regard to the fact that the MSC gave the overall strongest prediction model when taking both the calibration and external test set cross validation parameters into account.…”

Influence of hot‐smoking on the stability of fresh and frozen–thawed deep‐skinned Atlantic mackerel fillets during cold storage

“…The subdermal fat layer can constitute up to half of the total lipids in Atlantic mackerel (Ackman & Gunnlaugsdóttir, 1992). Removal of the subcutaneous layer of dark muscle may improve lipid stability (Dang et al., 2018; Sveinsdóttir et al., 2021).…”

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

“…Processing of frozen Atlantic herring is presented in detail by Dang et al (2018b) , Hamre, Lie & Sandnes (2003) , and Tolstorebrov, Eikevik & Indergård (2014) . Freezing herring extends the product’s shelf life by slowing down autolytic and microbiological degradation ( Benjakul & Bauer, 2000 ; Ghaly et al, 2010 ; Haugland, 2002 ).…”

“…Like groundfish, rapid freezing minimizes ice crystal size and minimizes damage to the flesh ( Dawson, Al-Jeddawi & Remington, 2018 ; Tironi, de Lamballerie & Le-Bail, 2010 ). Pre-rigour freezing reduced thawing loss and oxidation better than in- and post-rigour freezing ( Dang et al, 2018b ), and cold-chain abuse must be avoided to maintain shelf-life. Hamre, Lie & Sandnes (2003) noted that the dark muscle was three to four times more susceptible to oxidation than the light muscle and should be removed before freezing to improve quality.…”

“…However, holding products in cold storage for extended periods can still lead to the oxidation of lipids and other fats and impact a product’s sensory properties and safety aspects ( Frankel, 1985 ; Papuc et al, 2017 ; Secci & Parisi, 2016 ). Lowering the cold storage temperature, reducing the time held in cold storage, reducing temperature fluctuations, or combining freezing with other preservation methods such as high-pressure processing (HPP), smoking, MAP, and improved packaging materials can help mitigate oxidation and enhance the quality and yield of seafood ( Baygar & Alparslan, 2015 ; Dang et al, 2018b ; Dawson, Al-Jeddawi & Remington, 2018 ; Fuentes et al, 2013 ; Lauzon et al, 2010 ; Nakazawa & Okazaki, 2020 ; Tironi, de Lamballerie & Le-Bail, 2010 ).…”