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Kolbrún Sveinsdóttir
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kolbrun.sveinsdottir@matis.is
The effect of different cooling techniques on the quality changes and shelf life of whole cod (Gadus morhua)
The purpose of the experiment was to investigate the effect of three different cooling methods on the shelf life of whole, gutted cod: (i) Cooling with crushed plate ice, (ii) cooling with liquid ice, (iii) pre-cooling with liquid ice and then cooling with crushed plate ice. Temperature processes were monitored with temperature sensors in all groups during the storage period. Samples were assessed by sensory evaluation, microbial and chemical measurements during the 10 days the fish was stored. The results of microbial and chemical measurements were generally in good agreement with the results of sensory evaluation. Comparison of experimental groups revealed that cod chilled with liquid ice had a shelf life of about two to three days shorter than the other two groups. The shelf life of the cod was considerably shorter than various previous studies have shown, especially in the group that was cooled with liquid ice (only 9-10 days). It is now clear that the cod that was cooled with liquid ice was vanished on board the fishing vessel compared to the other two groups. In addition, refrigerated storage after landing was not as good as might be considered, but the temperature fluctuated between 2-5 ° C. This could possibly explain the shorter shelf life of all groups compared to previous studies.
The aim of this experiment was to investigate the effect of three different cooling methods on the storage quality of whole, bled gutted cod: (i) Cooled with crushed plate ice, (ii) cooled with liquid ice, (iii) pre-cooled in liquid ice and then cooled with crushed plate ice. The temperature history of each group was studied using temperature loggers. The samples were analyzed with sensory, microbiological and chemical methods for up to 10 days from catch. The results from microbial and chemical measurements were generally in good agreement with the results from sensory evaluation. Comparison of the groups showed that the use of liquid ice instead of plate ice resulted in two to three days shorter shelf life than in the other two groups. The shelf life in this study was considerably shorter compared to previous studies with whole cod, especially in the experimental group where liquid ice was used for cooling (only 9-10 days). It is now known that the liquid iced group in this experiment was insufficiently iced on board the fishing vessel compared to the other two groups. Additionally, the ambient temperature in the cold room of the fish plant was relatively high and fluctuated between 2 - 5 ° C during the storage period. This could possibly explain the shorter shelf life of all groups compared to some earlier studies.