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Cod Fillets (cod + fillet)
Selected AbstractsKeeping Quality of Sea-Frozen Thawed Cod Fillets on IceJOURNAL OF FOOD SCIENCE, Issue 9 2001E. Martinsdóttir And ABSTRACT: The objective was to evaluate the suitability of sea-frozen, thawed cod fillets for the "chilled" seafood market. Fillets were kept frozen for 17 mo. After thawing, fillets were kept iced and at 4°C. Microbiological research on fillets showed higher initial numbers in post-rigor than pre-rigor fillets. Pre-rigor fillets were judged fresher after 2 mo of storage compared to post-rigor. With longer freezer storage, lower initial freshness scores were obtained, and formation of trimethylamine in thawed fillets was slowed. Thawed fillets frozen prior to rigor merited higher scores for freshness than fillets frozen post-rigor. This difference decreased with prolonged freezer storage. The results strongly indicate that fillets should be frozen pre-rigor. [source] IMPACT OF FREEZING TEMPERATURE ON QUALITY OF FARMED ATLANTIC COD (GADUS MORHUA L.)JOURNAL OF TEXTURE STUDIES, Issue 4 2007TURID MØRKØRE ABSTRACT This study evaluates the impact of freezing temperature (,10,,25,,40,,55 or,70C) on thaw exudates, liquid leakage during freeze-chilling, appearance, gaping and mechanical properties of farmed Atlantic cod fillets. Freezing temperature significantly influenced each of the characteristics studied. High temperatures (,10 and,25C) gave increased thaw exudates, and freezing at,10C gave the highest liquid leakage during freeze-chilling. Fillets frozen at,10C had the lowest gaping and the whitest appearance. The results indicated the highest degree of toughening upon freezing at,10 or,55C, whereas the degree of toughening appeared to be similar and lower for fillets frozen at,25,,40 or,70C. The impact of freezing temperatures on the quality of farmed cod therefore appeared to be complex, but no overall beneficial effects were found by decreasing the freezing temperature below,40C. PRACTICAL APPLICATIONS For the fish processing industry, it is important to define optimal freezing and frozen storage regimes that are cost efficient and at the same time preserve the fresh fillet quality. Farmed cod differ from their wild counterparts by having lower water content, lower muscle pH and thicker fillets. Hence, industrial guidelines for wild cod may not be transferable to farmed cod. This study showed no beneficial effects by decreasing the freezing temperature below ,40C. Freezing and frozen storage are usually separated commercially. Results from the present study give valuable contribution to future studies aiming at defining optimal combination of freezing and frozen storage temperatures for farmed Atlantic cod. [source] Finishing diets stimulate compensatory growth: results of a study on Murray cod, Maccullochella peelii peeliiAQUACULTURE NUTRITION, Issue 5 2007G.M. TURCHINI Abstract The effective implementation of a finishing strategy (wash-out) following a grow-out phase on a vegetable oil-based diet requires a period of several weeks. However, fish performance during this final stage has received little attention. As such, in the present study the growth performance during both, the initial grow-out and the final wash-out phases, were evaluated in Murray cod (Maccullochella peelii peelii). Prior to finishing on a fish oil-based diet, fish were fed one of three diets that differed in the lipid source: fish oil, a low polyunsaturated fatty acid (PUFA) vegetable oil mix, and a high PUFA vegetable oil mix. At the end of the grow-out period the fatty acid composition of Murray cod fillets were reflective of the respective diets; whilst, during the finishing period, those differences decreased in degree and occurrence. The restoration of original fatty acid make up was more rapid in fish previously fed with the low PUFA vegetable oil diet. During the final wash-out period, fish previously fed the vegetable oil-based diets grew significantly (P < 0.05) faster (1.45 ± 0.03 and 1.43 ± 0.05, specific growth rate, % day,1) than fish continuously fed with the fish oil-based diet (1.24 ± 0.04). This study suggests that the depauperated levels of highly unsaturated fatty acids in fish previously fed vegetable oil-based diets can positively stimulate lipid metabolism and general fish metabolism, consequently promoting a growth enhancement in fish when reverted to a fish oil-based diet. This effect could be termed ,lipo-compensatory growth'. [source] | ||||||||||