Reports

Comparison of properties of farmed cod and wild cod in loose freezing / Effects of freezing on muscle properties of wild and farmed cod fillets

Published:

01/12/2008

Authors:

Valur Norðri Gunnlaugsson, María Guðjónsdóttir, Guðrún Anna Finnbogadóttir, Kristján Jóakimsson, Sigurjón Arason

Supported by:

AVS R26-06 / AVS R&D Fund of Ministry of Fisheries in Iceland

contact

Valur Norðri Gunnlaugsson

Group Leader

valur.n.gunnlaugsson@matis.is

Comparison of properties of farmed cod and wild cod in loose freezing / Effects of freezing on muscle properties of wild and farmed cod fillets

A comparison was made of the effects of freezing on different cod fillets. The raw material was farmed pre rigor cod and wild pre and post rigor cod. It was also investigated how fillets sprayed with brine came out of the freezer. The results showed that freezing did not in any way reduce the quality of these products. They performed well in quality assessment, emissions did not increase in samples and there was little or no change in the chemical content of these samples. The products all came out well from the freezing, whether it was farmed fish or wild fish and what treatment he received during the slaughter process.

The research was part of the project "Processing and quality control of farmed cod, more specifically a summary for work component 6.

In this project phase the aim was to look at effect of freezing on cod fillets from wild and farmed cod in different rigor stages. The goal was also to evaluate effects of brine injecting on the quality of the product after freezing and thawing. The results indicated that the freezing process did not affect the quality of those products. The quality assessment and chemical measurements did not indicate negative changes during freezing and thawing. All the samples got good results, both farmed and wild cod samples and the brine injection did not affect the quality of frozen products.

Report closed until December 2011 / Report closed until December 2011

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