Contact
Cecile Dargentolle
Project Manager
cecile@matis.is
The purpose of the study was to investigate the possibility of slow-aging "dry-ageing" of different types of fish: lean and fatty. Since the dry-ager was homemade, it was not possible to work with a lower temperature than 4°c. We worked with that temperature and saw how the fish reacted to it. By trying to put both fillets and whole fish in a dry-ager, it was found that it took less time for fillets to reach a similar point of action as whole fish. Shrinkage had to be at least 15% in order to achieve the correct effect: improved texture and taste. These studies also showed that a specially designed and constructed dry-ager would give more accurate answers, as both temperature and humidity can be controlled much better, resulting in a much better final product. pH value, color, water content and shrinkage together with sensory evaluation are promising in the use of slow-aging (dry-ageing) of fish to increase shelf life and more valuable sensory evaluation effects.
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Those trials were aiming at evaluating the feasibility of dry-aging different types of fish: lean and fatty. As the dry-ager was homemade, the temperature could not be lowered lower than 4°C, allowing the trials to see if the fish would support those temperatures. By trying both fillets and full fish to be dry-aged, the project showed that the time in the dry-age would be shorter for fillet to get to a similar stage than full fish. The weight loss of both should at least be 15% to get a desirable stage: improved texture and taste. Those trials also showed us that commercial dry-ager would present more benefits, as with more stability of both temperature and humidity, the quality of the final product will be better. pH, colour, water content and weight loss as well as sensory showed promising results to use dry-aged fish as a preserving technique to improve both shelf life and sensory characteristics of seafood.