Muscle Quality and Storage Stability of Farmed Cod (<i>Gadus morhua</i>L.) Compared to Wild Cod

Herland, Hilde; Esaiassen, Margrethe; Olsen, Ragnar L.

doi:10.1300/j030v16n04_06

Cited by 27 publications

(39 citation statements)

References 32 publications

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“…Based on the threshold limit of TVB‐N (35 mg N/100g) for acceptability of consumption of gadoid fish species (EU 1995; Olafsdottir and others 2006), a shelf life of 10 to 12 d and 16 to 17 d was obtained for the wild and farmed cod respectively. This is in agreement with other studies, stating that farmed cod has a longer shelf life than wild cod, due to differences in the bacterial flora between the 2 groups (Tryggvadóttir and others 2005; Herland and others 2007). H 2 S‐producing bacteria, mainly S. putrefaciens , and Photobacterium phosphoreum are among the main bacteria, which can cause reduction of TMA Oxide (TMAO) to TMA (Huss 1995).…”

Section: Resultssupporting

confidence: 93%

“…H 2 S‐producing bacteria, mainly S. putrefaciens , and Photobacterium phosphoreum are among the main bacteria, which can cause reduction of TMA Oxide (TMAO) to TMA (Huss 1995). Herland and others (2007) found higher counts of P. phosphoreum in wild cod than in farmed cod during iced storage, leading to slightly faster spoilage of the wild cod. According to Gram and Huss (1996) S. putrefaciens is highly pH sensitive and requires a pH 6.0 or higher to grow.…”

Section: Resultsmentioning

confidence: 81%

“…To meet an increasing market demand for cod products, cod aquaculture has become a growing industry. Studies have shown that the muscular structure and quality characteristics of the farmed cod are very different from the properties of wild cod muscle (Olsson and others 2006; Herland and others 2007), especially when taking seasonal changes of the wild cod into account (Love and others 1972). Due to this difference farmed cod has not been used in all cod products, in which wild cod is used today.…”

Section: Introductionmentioning

confidence: 99%

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Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

Guðjónsdóttir

Gunnlaugsson²,

Finnbogadóttir³

et al. 2010

Journal of Food Science

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The aim of this study was to use low-field nuclear magnetic resonance (NMR) and traditional chemical methods to investigate the physical and chemical differences in wild and farmed cod processed pre- and postrigor, and how these properties were affected by brine injection, brining, and freezing. In prerigor processed farmed or wild cod, brine injections followed by brining for 2 d, with brine concentrations up to 5.5% and 4%, respectively, were not sufficient to reach a muscle salt concentration of 2% as aimed for, while wild cod processed postrigor had sufficient salt uptake after the same processing. Low-field NMR gave valuable information about the differences in the muscle structure between wild and farmed cod as well as the state of the water in the muscle during brine injection, brining, and during rigor tension. Low-field NMR is, therefore, a valuable tool that can be used to optimize the salting and storing processes of lightly salted cod products from both wild and farmed cod. For farmed cod to be used in the production of lightly salted products further research is needed. Practical Application: Optimal processing of lightly salted cod products is important to the fish industry, due to an increasing market for this product in southern Europe. Farmed cod, which is seen as a potential steady raw material source for this production, differs considerably from its wild counterparts by having other chemical and physical muscle properties, such as lower water content and lower pH. With the processing procedures used today the farmed cod can, therefore, only be used in some of the products, where wild cod is currently used as raw material. It is, therefore, important that the processing of these products is optimized with regard to these differences in the raw material. This study gives a valuable contribution to further studies about optimal combinations of brine injections, brining, and freezing of pre- and postrigor processed farmed compared to wild cod.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

Guðjónsdóttir

Gunnlaugsson²,

Finnbogadóttir³

et al. 2010

Journal of Food Science

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“…TMAO content has also been shown to be dependent on species, area of capture, and size and condition of fish (Aitken et al, 1982). Thus, a higher content has been recorded in wild individuals than in their farmed counterparts in species such as cod (Gadus morhua) (Herland et al, 2007) and blackspot seabream (P. bogaraveo) (Á lvarez et al, 2009). Previous research has shown that the highest TMAO-N contents can be found in elasmobranches, squids and gadoid fish (750-2500 mg kg À1 muscle).…”

Section: General Composition Analysismentioning

confidence: 99%

Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

Prego

Pazos

Medina

et al. 2012

Journal of Food Composition and Analysis

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“…Since farmed cod are offered formulated feed and are farmed under restricted conditions, this might affect the quality of the product. In fact, quality differences between wild‐caught and farmed cod have been identified (Nyvold and Landfall 1996; Herland and others 2007). Since cod caught in the fisheries sector are subjected to considerable amount of handling before landing, we found it necessary to redo some research on handling stress and early postmortem changes since operations related to slaughter are easier to control in the aquaculture sector.…”

Section: Introductionmentioning

confidence: 99%

Effects of Perimortem Stress on Farmed Atlantic Cod Product Quality: A Baseline Study

Erikson

Digre

Misimi

2011

Journal of Food Science

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The potential effects of handling stress on the product quality of farmed Atlantic cod were studied in a controlled experiment (fish anesthetized with metomidate or isoeugenol, or subjected to stress by chasing for 30 min). For comparison, stress and fillet quality was also studied for commercially slaughtered farmed cod (fish sampled from waiting cage, after pumping and stunning with carbon dioxide, and after bleeding and chilling). Baseline values for stress-related parameters (blood chemistry, muscle high-energy phosphates and inosine monophospate, initial pH, muscle twitches, and rigor mortis) of rested Atlantic cod have been established. Since our stress bout showed that this species was not easily excitable, we were less convinced that we actually did study the other extreme, namely, exhausted fish. Nevertheless, the present data from the commercial slaughter of cod suggested that our stress bout was of adequate magnitude to represent potential poor handling routines. Our results consistently showed largely no differences between treatments, and that perimortem handling stress did not cause inferior flesh quality. This suggested that farmed cod can be processed with little risk of reducing product quality (quality index, fillet water content, water-holding capacity, ultimate pH, adenosine triphosphate-related degradation products and K-value, skin and fillet color, water and salt-soluble proteins, hardness, and gaping). For better maintenance of skin appearance after storage, the importance of storing the gutted cod on the belly, avoiding direct contact between skin and crushed ice, is demonstrated.

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Muscle Quality and Storage Stability of Farmed Cod (Gadus morhuaL.) Compared to Wild Cod

Cited by 27 publications

References 32 publications

Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing—A Low Field NMR Study

Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

Effects of Perimortem Stress on Farmed Atlantic Cod Product Quality: A Baseline Study

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