Effect of post ‐ slaughter time intervals on yield and quality of farmed cod
The purpose of the experiment was to investigate whether the waiting time (0, 2, 4 hours) from slaughter to processing had an effect on weight uptake during injection and the properties of frozen fillets. In addition, changes in thawed fillets during refrigerated storage were assessed. Changes in weight, chemical content, water resistance, microbial growth and levels of degradable substances were monitored, as well as the fillets were sensitized. For comparison, untreated fillets were used. Weight gain was greater as the waiting time became longer. Salting increased the water resistance of the fillets and reduced shrinkage during thawing and boiling compared to untreated fillets. The injected fillets were therefore also juicier. Higher water resistance of injected fillets is explained by the fact that a higher proportion of water was inside the muscle cells in the injected fillets, while the extracellular fluid was higher in untreated fillets and proportionally more water was loosely bound. The number of micro-organisms was higher in injected fillets, as expected, as the injection spreads micro-organisms throughout the muscle instead of being found only on the surface of the muscle after filleting. Damage symptoms therefore became more pronounced in injected fillets as the storage of thawed fillets progressed over a 2-week period, despite the fact that the fillets were not initially considered more relaxed. Desalination of salted fillets was higher according to TBA values, but its effect was not noticeable on sensory evaluation. Higher salt content was thought to increase the death stiffness of the injected fillets and give a rubberier and stiffer texture compared to untreated fillets. The appearance of injected fillets was poorer, they were a bit darker and more uneven than untreated fillets.
The aim of the experiment was to evaluate the effect of post ‐ slaughter time intervals on injection yield and characteristics of frozen cod fillets. In addition, to evaluate changes in thawed fillets during chilled storage. Weight gain by injection was higher as the waiting time was longer. Salting increased water retention during storage and cooking in comparison to untreated fillets. Therefore, the injected fillets were also juicier. The higher water retention of injected fillets was explained by a higher percentage of water within the muscle cells while the ration of intercellular fluid was higher in untreated fillets. Spoilage became more pronounced in injected fillets over 2 weeks of chilled storage of the fillets after thawing. Oxidation was higher in salted complex as expressed by higher TBARS ‐ values, but the effect was not observed in sensory analysis. Higher salt content seemed to increase rigor contraction in injected fillets and result in a more rubbery texture of the injected fillets, which were also slightly darker and more heterogeneous than untreated fillets.
Report closed until 01.01.2015