Reports

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Published:

01/09/2018

Authors:

Rúnar Ingi Tryggvason, Magnea Karlsdóttir, Björn Margeirsson, Aðalheiður Ólafsdóttir, Sigurjón Arason

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061), The Icelandic Student Innovation Fund (185693- 0091)

contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

The aim of the project was to compare the quality of farmed salmon, which was frozen and supercooled, and stored in different packaging solutions. Different insulated pots (32, 42 and 60 cm deep) and EPS boxes were used to transport and store the farmed salmon. Quality was examined after 4, 10 and 14 days of storage in supercooled conditions, where water loss, texture, boiling efficiency and sensory evaluation factors were assessed. Water loss on supercooled salmon was significantly more in deeper packaging compared to shallower packaging after 10 to 14 days of storage at -1 ° C. Frozen salmon stored in EPS lost less water than supercooled salmon in EPS, probably due to inaccurate temperature control during supercooling. Sensory evaluation, texture measurements and boiling efficiency showed little difference between salmon stored in different depths of packaging. Icebergs were more visible in frozen salmon stored in deep pots compared to EPS boxes. Discharge was more visible in frozen salmon compared to super-chilled salmon. The results do not exclude the use of deep tanks for the transport and storage of fresh salmon, but do not specify the maximum size of packaging. The size and volume utilization of packaging affects water loss and transport costs. Supercooling can have many benefits for manufacturers and consumers, but it is necessary to have good control of the supercooling to ensure its effectiveness.

The aim of the study was to compare quality differences of farmed Atlantic salmon, both iced and superchilled, that was stored in different sized packaging solutions. Different sized insulated containers (32, 42 and 60 cm deep) as well as EPS boxes were used to transport and store the fish. The quality was evaluated after 4, 10 and 14 days of storage, where drip loss, texture, cooking yield and sensory evaluation were performed. Increased container depth significantly increased the drip loss of superchilled salmon during 10 to 14 days storage at -1 ° C. Iced storage of salmon in EPS resulted in less drip loss compared to superchilled salmon stored in EPS, most likely due to uncontrolled superchilling conditions. Sensory evaluation, texture analysis and cooking yield did not reveal any major differences between salmon stored in containers of different depths. In case of iced salmon, pressure marks were more prominent with increased depth of containers. Gap was more noticeable in iced salmon compared to superchilled salmon. The results did not rule out the use of large insulated containers, but they do not specify the maximum recommended depth of containers intended for salmon packaging. The size and volume of packaging containers affect drip loss as well as transportation costs. Superchilling of fresh foods can have many benefits for producers and consumers but a controlled and optimized superchilling process is needed to ensure its effectiveness.

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Reports

The effects of insulated tub depth on the quality of iced Atlantic cod / Effect of insulated tub depth on the quality of frozen cod

Published:

01/04/2018

Authors:

Rúnar Ingi Tryggvason, Magnea Karlsdóttir, Björn Margeirsson, Sigurjón Arason, Aðalheiður Ólafsdóttir

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061)

contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

The effects of insulated tub depth on the quality of iced Atlantic cod / Effect of insulated tub depth on the quality of frozen cod

The aim of the project was to investigate the quality of cod that had been gutted one day after fishing, frozen and packed in 12 different sized tanks, 4 × 250 L, 4 × 460 L and 4 × 660 L. Experimental fish were monitored at the top and bottom of each tank . The pots were stored in a temperature controlled environment at 1 ° C and measurements were made after 6, 10, 13 and 15 days after packing. To assess the quality of the cod, water loss was used in tanks after storage, processing utilization and sensory evaluation. The results showed that water loss was highest in 660 L pots and lowest in 250 L pots. There was no difference in processing efficiency. In all cases, there was less looseness in the bottom of the pot compared to the top, probably due to the different size of fish in the top and bottom. There was no difference in the results of the quality factor (QIM) evaluation between pots, but the existing sensory evaluation scales do not include the properties on which a clear difference was seen. There was a big difference between fish in the top layer and fish in the bottom layer in all cases, but ice vessels and marine fillets were more bulky on bottom fish. As a follow-up to the experiment, a new sensory evaluation scale will be designed in ongoing research on the quality of frozen and supercooled fish in different large tanks, which will address these factors, ie. let's go for ice cream and bruises in fillets.

The aim of this project was to examine the quality difference of Atlantic cod that had been iced and packed into 12 different sized food containers (tubs), 4 × 250 L, 4 × 460 L and 4 × 660 L. Each tub was split up into two groups, top-and bottom layer. Drip loss, processing yield, and sensory evaluation were used to evaluate the quality of the cod. The results showed that the greatest drip loss was in the 660 L tub, and the least in the 250 L tub. There was no difference in processing yield. Sensory evaluation showed no difference between tubs, except that the fillets from fish in the bottom layer of all containers had less gaping than fillets from the top layer of fish, most likely due to size differences of top-and bottom layer fish. No current sensory evaluation scales account for different amounts of ice marks and crushed fillets that was detected between fish in the top-and bottom layer of the tubs. The results of this project will be used in continuing research of iced and superchilled fish in different sized containers to develop a new sensory scale that will account for these qualities.

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