Tag: Quality degradation

Reports

Increased quality and stability of frozen herring products

Published:

01/11/2018

Authors:

Magnea Karlsdóttir, Huong Thi Thu Dang, María Guðjónsdóttir, Sigurjón Arason, Ásbjörn Jónsson

Supported by:

AVS R&D Fund (R 069-14)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Increased quality and stability of frozen herring products

Freezing and cold storage is an effective method of maintaining quality and extending the shelf life of seafood. The production of frozen products equals the supply of products where fishing is seasonal. There are many factors that can affect the quality and stability of frozen products. These include the condition of the raw material, processing methods and conditions for storage and transport, to name but a few. The aim of the study was to investigate the changes that take place in the chemical and physical properties of frozen herring fillets with regard to the condition of raw materials during processing and conditions in cold storage. Atlantic herring was processed before and after death solidification, and the fillets were stored under stable storage conditions (-25 ° C) and unstable conditions (at -25 ° C for 2 months, then -12 ° C for one month and then again at - 25 ° C for the duration of storage). To study the stability and physical properties of the products, water loss (drip), boiling efficiency and color were measured, in addition to which both light and dark fish muscles were measured for water resistance, pH, chemical composition, fatty acid composition, enzyme activity and evolution. The study showed that it is important for the fishing industry to ensure uniform and correct temperature control when products are stored in the freezer. Processing and freezing before death solidification, in parallel with stable storage conditions, has a positive effect on the quality and stability of herring falcons. In addition, the study confirmed that the fatty state of the herring muscle, often referred to as the dark muscle, is very sensitive to development. In order to extend the shelf life of frozen herring fillets, it is recommended that this muscle be removed in parallel with deep skinning.

Freezing and frozen storage has proven to be an effective method to preserve and prolong the storage life of seafood products. Production of frozen products provides all year around product availability although the catching is seasonal. There are several factors that can affect the quality and stability of frozen fish products, including the state of the raw material, processing methods and storage conditions. The aim of the study was to explore how physicochemical properties of frozen herring fillets are affected with respect to the state of the raw material during processing as well as storage conditions. Atlantic herring was processed and frozen pre- and post-rigor and stored at stable (-25 ° C) and abused storage conditions. To investigate the storage stability and physical properties of the fillets, thawing drip, cooking yield and color were evaluated, as well as proximate composition, fatty acid composition, pH and lipid degradation of the light and the dark muscle. The study demonstrated the importance of stable and controlled temperature during storage and transportation of frozen herring products. Processing and freezing pre-rigor, in combination with stable storage conditions, was shown to be beneficial in terms of preventing lipid oxidation, as well as reducing thawing loss and maintaining the cooking yield of the herring fillets.

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Reports

Comparison of packaging methods for bulk storage of fresh cod loins / Comparison of packaging solutions in foam packaging for storage of cod products

Published:

01/08/2013

Authors:

Hélène L. Lauzon, Aðalheiður Ólafsdóttir, Eyjólfur Reynisson, Björn Margeirsson

Supported by:

Promens Tempra ehf, Umbúðir og ráðgjöf ehf

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Comparison of packaging methods for bulk storage of fresh cod loins / Comparison of packaging solutions in foam packaging for storage of cod products

The main objective of the experiment was to compare packaging solutions for fish in terms of quality deterioration and product temperature during storage, which is similar to the conditions for export and distribution. The objectives were to compare cold storage of products packed (1) in 5-kg units in (H1) ship or (H2) air boxes; (2) in 3 ‐ kg units in (H3) airbags compared to H2; (3) with CO2 mats (H4) to reduce microbial growth in 5 kg units stored under 93% vacuum in EPS boxes. The results show that the lifespan of H1 was shorter, but there were smaller quality changes among the other groups. However, the freshness was longest and the lifespan of H4, which compares with slower TVB-N and TMA formation and microbial growth due to CO2 formation as well as lower product temperature. The fastest microbial growth was measured in H3 after 8 days of storage. There was no significant difference between the groups in terms of TVB-N and TMA values, which were highest in H1 and H3. Drip was at least half as high in H4 as in other groups.

The overall aim of the storage study was to compare the quality deterioration and temperature profile of cod loins differently packaged in expanded polystyrene boxes and stored under conditions mimicking distribution. The purpose of the study was threefold; to compare chilled storage (1) or 5 ‐ kg bulk fish packaged in sea freight (H1) or air freight (H2) boxes; (2) of 3 ‐ kg (H3) or 5 ‐ kg (H2) bulk fish packaged in air freight boxes; (3) with the use of CO2 ‐ emitting pads (H4) as a mean to slow down bacterial deterioration of cod loins (5 kg) packaged under partial vacuum and stored in EPS boxes. The results clearly indicated that group H1 had a shorter shelf life as it developed spoilage characteristics faster than the other three groups. Less difference was seen between the remaining three groups but group H4 retained its freshness slightly longer than groups H2 and H3. This can be explained by the CO2 present and the lower mean product temperature. More advanced microbial spoilage was detected in H3 group compared to H2, as shown by higher microbial counts in H3 being though insignificant. No significant differences were observed after 8 ‐ day storage in TVB ‐ N and TMA content of the four groups, despite the higher levels measured in H1 and H3. Drip loss was at least two times higher in H4 than the other groups.

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Reports

Effect of cooling and packaging methods on the quality deterioration of redfish fillets

Published:

01/09/2011

Authors:

Hélène L. Lauzon, Aðalheiður Ólafsdóttir, Magnea G. Karlsdóttir, Eyjólfur Reynisson, Björn Margeirsson, Sigurjón Arason, Emilía Martinsdóttir

Supported by:

EU IP Chill ‐ on (contract FP6‐016333‐2)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of cooling and packaging methods on the quality deterioration of redfish fillets

The aim of the experiment was to evaluate the effect of slush ice cooling after filleting and / or packing in vacuum packaging on the deterioration of the quality of fresh redfish fillets. The fillets were stored at -1 ° C for 6 days to simulate well-executed sea transport in foam plastic boxes and then at 2 ° C, as happens after delivery abroad and storage in retail. Product and ambient temperature were monitored from packaging and sensory evaluation, microbial and chemical measurements were performed. The fish was caught in the spring and processed 6 days after fishing. The results show that the quality of the raw material was not the best during packaging as the development process (PV and TBARS) was well underway. This probably explains why none of these refrigeration methods led to an increase in shelf life. It was also found that there was no benefit in cooling the fillets unprotected in slush ice as the microbial growth and formation of TVB-N and TMA in the fillets was faster with further storage. However, it seems preferable to refrigerate vacuum packed fillets in ice cream as this method has led to slower growth of pest microorganisms, lower TMA levels and a slower development process. Photobacterium phosphoreum is important in the process of damaging fresh redfish fillets, regardless of the packaging method.

The aim of this study was to evaluate the effect of slurry ice cooling in process (post ‐ filleting) and packaging method (+/‐ oxygen) on the quality deterioration of skinned redfish fillets during storage in expanded polystyrene boxes simulating well ‐ performed sea freight transportation (6 days at ‐1 ° C) followed by storage at the retailer (2 ° C). Also, to assess the use of vacuum ‐ packaging to protect the fillets from direct contact with the cooling medium (slurry ice) and to achieve superchilling following extended treatment. Temperature monitoring as well as sensory, chemical and microbial analyzes were performed. The fish was caught in the spring and processed 6 days post catch. The results show that quality of the fillets was not optimal at packaging, due to the detection of primary and secondary oxidation products. This may have been the reason why shelf life extension was not achieved by any of the methods evaluated. Further, there was no advantage of cooling the fillets unpacked since this method stimulated microbial growth and formation of basic amines. On the other hand, slurry ice cooling of vacuum ‐ packaged fillets led to a slower microbial development, the lowest TMA level and delayed autoxidation. Finally, the importance of Photobacterium phosphoreum in the spoilage process of redfish fillets, independently of the packaging method, was demonstrated.

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