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Process control for fishing, processing and processing of salted fish. Impact of post-catch cooling on utilization and quality (2)
The purpose of the experiment was to investigate the effect of different cooling methods on board a fishing vessel on the quality and utilization of salted fish in terms of whether the fish was filleted or flattened before processing. There has been different experience with the use of liquid ice, but there have been theories that it has a negative effect on quality and utilization. The use of liquid ice in the train was at least worse in terms of quality and utilization compared to flake ice, whether it was processed fillets or flat fish. Discharge was more pronounced in fillets than in flat fish, but it could not be linked to cooling methods on board.
The aim of the trial was to investigate the effects of different cooling methods onboard a fishing vessel on curing characteristics during heavy salting of cod. The fish was either splitted or filleted before salting. It has been claimed the use of liquid ice for cooling of raw material, may lead to lower yield and quality of the products. The results showed that products from fish stored in liquid ice from catch to processing were similar or better than from fish stored in flake ice. Gaping appeared to be more related to fillets than splitted fish, but this factor could not be linked to chilling methods used onboard.