Reports

Analysis of damage to fresh fish products / Comparison of transport and packaging methods for fresh fish products - storage life study

Published:

13/07/2016

Authors:

Magnea G. Karlsdóttir, Gunnar Þórðarson, Ásgeir Jónsson, Hrund Ólafsdóttir, Sigurjón Arason, Björn Margeirsson, Aðalheiður Ólafsdóttir

Supported by:

AVS Fisheries Research Fund (R 034‐14)

contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Analysis of damage processes in fresh fish transport / Comparison of transport and packaging methods for fresh fish products - storage life study

The aim of the project "Best fresh fish transport" was to improve the handling of fresh fish products in container transport and thereby increase their shelf life and the possibility of further transport by sea from Iceland, but there are significant savings compared to transport by air. This report deals with the analysis of the damage processes that take place during the storage and transport of fresh fish products. A comparison was made of transport in foam plastic boxes and in ice scrapers in pots at different temperatures. Different embodiments of both packaging solutions were compared and assessment factors included temperature, total number of microorganisms, amount of damaged microorganisms, water resistance, amount of erratic base and sensory assessment properties. In general, there was relatively little difference between experimental groups during storage. Differences were found between groups in individual sensory evaluation factors, but this difference was not comparable between days and is therefore probably due to the interaction between heterogeneous raw material and too few evaluated samples. The freshness time of all groups was seven to eight days and the shelf life was about 10 days. The packaging solutions studied in the experiment, as well as the storage temperature, had little effect on the spoilage processes of the cod products. The variability was primarily due to the storage time.

The aim of the project “Optimization of fresh fish transport” was to improve the handling of fresh fish products during sea freight and increase the shelf life and the possibility of further maritime transport from Iceland, involving significant savings relative to the air freight. The present report covers analysis of the deterioration processes occurring during storage and transportation of fresh whitefish products. Comparison was done between transportation in expanded polystyrene boxes and in slurry ice in tubs at different ambient temperature. Different versions of both packaging solutions were compared with regard to temperature, total viable count, amount of spoilage bacteria, water holding capacity, total volatile nitrogen bases (TVB ‐ N) and sensory properties. There were in general relatively small differences between experimental groups during the storage period. Some difference was observed between groups with regard to few sensory attributes, but the difference was not comparable between days which was likely due to heterogeneous material and too small sampling size. The freshness period of all experimental groups was seven to eight days and the shelf life around 10 days. The packaging solutions explored in the present study, as well as storage temperature, had generally little effect on the deterioration processes occurring in the fresh cod product. The observed variation was primarily attributed to the storage time.

Report closed until 01.08.2018

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Reports

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

Published:

01/12/2015

Authors:

Magnea G. Karlsdóttir, Paulina E. Romotowska, Sigurjón Arason, Ásbjörn Jónsson, Magnús V. Gíslason, Arnljótur B. Bergsson

Supported by:

AVS Fisheries Research Fund (R 040-12)

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Effects of temperature fluctuations during storage and transport on quality and stability of frozen mackerel products

The aim of the project "Maximizing the quality of frozen mackerel products" is to study the quality and stability of mackerel products in frost according to the seasons and the effects of different pre-cooling, freezing and storage conditions. By looking at the interplay of these factors, it is possible to maximize the quality and utilization of mackerel and therefore at the same time its value. This is the first report from the project and it deals with the effects of temperature fluctuations during storage and transport on the quality and stability of frozen mackerel products. Evaluation factors included release, enzyme activity and evolution. Containers were transported to Japan. Whole frozen raw materials provided in late July and early September were frozen and stored at -25 ° C for one month. During "transfer", the product was stored at -18 ° C ± 5 ° C for one month. The samples were measured before freezing, after the "transfer", and thereafter every 3 months in storage at -25 ° C. For comparison, samples were stored at a constant temperature (-25 ° C). In addition, whole frozen mackerel products were stored for up to 12 months at -18 ° C as well as -15 ° C to assess the effects of different storage conditions. There was a clear difference in the quality and stability of frozen mackerel products that were stored at low and stable temperatures compared to products that were subjected to heat stress, for example due to container transport. The results show that mackerel should not be stored above - 25 ° C.

The aim of the project “Quality optimization of frozen mackerel products” is to study the quality and stability of mackerel products during frozen storage as affected by season, different pre-cooling methods, freezing techniques and storage conditions. This is the first report from the project and describes the effects of temperature fluctuations during storage and transportations on quality and stability of frozen mackerel products. The main attributes investigated were eg gaping, enzymatic activity and rancidity. Container shipment were simulated. Whole mackerel caught late July and early September was frozen and stored at -25 ° C for one month. During “transportation”, the products were heat abused at -18 ° C ± 5 ° C for one month. Samples were analyzed after freezing, the transportation and with 3 months interval during subsequent storage at -25 ° C. For comparison, samples were stored at stable temperature (-25 ° C). Additionally, frozen mackerel products were stored for up to 12 months at -18 ° C and -15 ° C to further evaluate the effects of storage temperature. A significant difference in quality and stability were detected between products stored at stable and low temperature and products that underwent heat abuse during eg transportation. The results demonstrate that frozen mackerel products should not be stored at higher temperatures than -25 ° C.

Report closed until 01.01.2018

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Reports

Optimized Chilling Protocols for Fresh Fish

Published:

01/12/2010

Authors:

Björn Margeirsson, Hélène L. Lauzon, Lárus Þorvaldsson, Sveinn Víkingur Árnason, Sigurjón Arason, Kristín Líf Valtýsdóttir, Emilía Martinsdóttir

Supported by:

AVS R&D Fund of Ministry of Fisheries in Iceland, the Technology Development Fund at the Icelandic Center for Research, University of Iceland Research Fund and EU (contract FP6-016333-2)

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Optimized Chilling Protocols for Fresh Fish

Guidelines for cooling fresh fish describe the most effective cooling methods at all stages of the cooling chain, with an emphasis on white fish. It describes how to best cool and maintain temperatures in order to maximize product quality and safety and reduce costs and energy consumption. The report contains background information for instructions in the information source Kæligátt on Matís' website, which is presented in a user-friendly way in Icelandic www.kaeligatt.is and English www.chillfish.net. The guidelines are intended for fishermen, manufacturers, carriers and other members of the value chain. The guidelines are based on research that has been carried out within research projects such as Chill ‐ on, Simulation of cooling processes and Cooling improvement. The main chapters deal with refrigeration on board, during processing, during packing, transport and storage of fish.

The overall aim of the optimized chilling protocols is to describe the most effective chilling methods for any stage in the food supply chain with emphasis on whitefish. This comprises optimization of the whole chain for lowering and maintaining low temperature with the aim of maximizing quality and safety of the products and minimizing costs and energy use. This report is the background for the protocols and guidelines published with open access at Matís website in Icelandic and English in a user ‐ friendly way: www.chillfish.net. These are protocols to follow aimed at the use of fishermen, manufacturers, transporters and other stakeholders in the fisheries chain. The information is divided into subchapters of different links in the chain. How to chill fish on ‐ board, during processing, packaging, transport and storage are the main chapters.

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