1 National Institute of Aquatic Resources, Technical University of Denmark2 Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark3 Section for Aquatic Microbiology and Seafood Hygiene, National Institute of Aquatic Resources, Technical University of Denmark4 Department of Biotechnology, Technical University of Denmark5 unknown6 National Food Institute, Technical University of Denmark
The purpose of the present study was to select key parameters in good manufacturing practice for production of thawed chilled modified atmosphere packed (MAP) cod (Gadus morhua) fillets. The effect of frozen storage temperature (-20 and -30 C), frozen storage period (3, 6, 9 and 12 mo) and chill storage periods up to 21 d at 2 C were evaluated for thawed MAP Barents Sea cod fillets. Sensory, chemical, microbiological and physical quality attributes were evaluated and multivariate data analysis (principal component analysis and partial least- squares regression) applied for identification of key parameters in good manufacturing practice for this product. Frozen storage of up to 12 mo had no significant effect on quality attributes and shelf-life at 2degreesC was above 14 d irrespective of the time of frozen storage. As compared to a previous study with Baltic Sea, cod drip losses during chill storage was low for thawed MAP Barents Sea cod and this fish raw material seemed the more appropriate for production of thawed chilled MAP products. Frozen storage inactivation of the spoilage bacteria of Photobacterium phosphorcum was modest in Barnets Sea cod, possibly due to high trimethylamine oxide (TMAO) and NaCl contents.
Lebensmittel-wissenschaft Und Technologie - Food Science and Technology, 2002, Vol 35, Issue 5, p. 436-443