Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

References

• Abedini, S., Kaku, M., Kawata, T., Koseki, H., Kojima, S., Sumi, H., Motokawa, M., Fujita, T., Ohtani, J., Ohwada, N., and Tanne, K. 2011. Effects of cryopreservation with a newly-developed magnetic field programmed freezer on periodontal ligament cells and pulp tissues. Cryobiol. 62: 181–187.
   PubMed Web of Science ®Google Scholar
• Alizadeh, A., Chapleau, N., de Lamballerie, M., and Le-Bail, A. 2007. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innov. Food Sci. Emerg. Technol. 8: 493–499.
   Web of Science ®Google Scholar
• Andersen, U. B., Strømsnes, A. N., Steinsholt, K., and Thomassen, M. S. 1994. Fillet gaping in farmed Atlantic salmon (Salmo salar). Norwegian J. Agric. Sci. 8: 165–179.
   Google Scholar
• Aursand, I. G., Veliyulin, E., Böcker, U., Rustad, T., and Erikson, U. 2009. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting. J. Agric. Food Chem. 57: 46–54.
   PubMed Web of Science ®Google Scholar
• Badii, F., and Howell, N. K. 2002. Changes in texture and structure of cod and haddock fillets during frozen storage. Food Hydrocoll. 16: 313–319.
   Web of Science ®Google Scholar
• Bello, R. A., Luft, J. H., and Pigott, G. M. 1982. Ultrastructural study of skeletal fish muscle after freezing at different rates. J. Food Sci. 47: 1389–1394.
   Web of Science ®Google Scholar
• Bito, M. 1986. The influence of freshness of the fish, freezing temperature, thawing rate and thawing temperature on thaw rigor. Bull. Tokai Reg. Fish. Res. Lab. 119: 25–31.
   Google Scholar
• Brown, J. A., Watson, J., Bourhill, A., and Wall, T. 2010. Physiological welfare of commercially reared cod and effects of crowding. Aquaculture 298: 315–324.
   Web of Science ®Google Scholar
• Cappeln, G., and Jessen, F. 2001. Glycolysis and ATP degradation in cod (Gadus morhua) at subzero temperatures in relation to thaw rigor. LWT-Food Sci. Technol. 34: 81–88.
   Web of Science ®Google Scholar
• Cappeln, G., Nielsen, J., and Jessen, F. 1999. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. J. Sci. Food Agric. 79: 1099–1104.
   Web of Science ®Google Scholar
• Carr, H. Y., and Purcell, E. M. 1954. Effects of diffusion on free precession in nuclear magnetic resonance experiments. Am. J. Physiol. 94: 630–638.
   Google Scholar
• Chevalier, D., Sequeira-Munoz, A., Le Bail, A., Simpson, B. K., and Ghoul, M. 2001. Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus). Evaluation of pressure shift vs. air-blast freezing. Innov. Food Sci. Emerg. Technol. 1: 193–201.
   Google Scholar
• Digre, H., Erikson, U., Aursand, I., Gallart-Jornet, L., Misimi, E., and Rustad, T. 2011a. Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality. J. Food Sci. 76: S89–S100.
   PubMed Web of Science ®Google Scholar
• Digre, H., Erikson, U., Misimi, E., Lambooij, B., and van de Vis, H. 2010. Electrical stunning of farmed cod (Gadus morhua): Comparison of an industrial and experimental method. Aquaculture Res. 41: 1190–1202.
   Web of Science ®Google Scholar
• Digre, H., Erikson, U., Skaret, J., Lea, P., Gallart-Jornet, L., and Misimi, E. 2011b. Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-STM anaesthesia. Eur. Food Res. Technol. 233: 447–456.
   Web of Science ®Google Scholar
• Dougherty, R., and Kunzelmann, K. 2007. Computing local thickness of 3D structures with ImageJ. Microscopy Microanal. 13: 1678–1679.
   Google Scholar
• Eide, O., Børresen, T., and Strøm, T. 1982. Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species. J. Food Sci. 47: 347–349, 354.
   Web of Science ®Google Scholar
• Erikson, U., Digre, H., and Misimi, E. 2011. Effects of perimortem stress on farmed Atlantic cod product quality: A baseline study. J. Food Sci. 76: S251–S261.
   PubMed Web of Science ®Google Scholar
• Erikson, U., Lambooij, B., Digre, H., Reimert, H. G. M., Bondø, M., and van der Vis, H. 2012. Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality—A comparison with AQUI-STM. Aquaculture 324–325: 135–144.
   Web of Science ®Google Scholar
• Erikson, U., Veliyulin, E., Singstad, T. E., and Aursand, M. 2004. Salting and desalting of fresh and frozen-thawed cod (Gadus morhua) fillets—A comparative study using 23Na NMR, 23Na MRI, Low-field 1H NMR and physico-chemical analytical methods. J. Food Sci. 69: 107–114.
   Web of Science ®Google Scholar
• Gundersen, H. J. G., Bendtsen, T. F., Korbo, L., Marcussen, N., Møller, A., Nielsen, K., Nyengaard, J. R., Pakkenberg, B., Sørensen, F. B., Vesterby, A., and West, M. J. 1988. Some new, simple and effective stereological methods and their use in pathological research and diagnostics. Acta Pathol. Microbiol. Immunol. Scand. 96: 379–394.
   Google Scholar
• Hedges, N. 2002. Maintaining the quality of frozen fish. In: Safety and Quality Issues in Fish Processing. Bremner, H. A. (Ed.). Cambridge, UK: Woodhead Publishing. Pp. 379–406.
   Google Scholar
• Hsieh, C.-W., Lai, C.-H., Lee, C.-H., and Ko, W.-C. 2011. Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration. J. Food Sci. 76: M312–M317.
   PubMed Web of Science ®Google Scholar
• Hultmann, L., and Rustad, T. 2002. Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). J. Aquat. Food Prod. T. 11: 105–123.
   Google Scholar
• Hurling, R., and McArthur, H. 1996. Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). J. Food Sci. 61: 1289–1296.
   Web of Science ®Google Scholar
• Jarenback, L., and Liljemark, A. 1975. Ultrastructural changes during frozen storage of cod (Gadus morhua L.). II Structure of extracted myofibrillar proteins and myofibril. J. Food Technol. 10: 309–322.
   Google Scholar
• Jepsen, S. M., Pedersen, H. T., and Engelsen, S. B. 1999. Application of chemometrics to low-field 1H NMR relaxation data of intact fish flesh. J. Sci. Food Agric. 79: 1793– 1802.
   Web of Science ®Google Scholar
• Kaku, M., Kawata, T., Abedini, S., Koseki, H., Kojima, S., Sumi, H., Shikata, H., Motokawa, M., Fujita, T., Ohtani, J., Ohwada, N., Kurita, M., and Tanne, K. 2012. Electric and magnetic fields in cryopreservation: A response. Cryobiol. 64: 304–305.
   Web of Science ®Google Scholar
• Kobayashi, A., and Kirschvink, J. L. 2014. A ferromagnetic model for the action of electric and magnetic fields in cryopreservation. Cryobiol. 68: 163–165.
   PubMed Web of Science ®Google Scholar
• Liljemark, A. 1969. Influence of freezing and cold storage of the submicroscopical structure of fish muscle. In: Freezing and Irradiation of Fish. Kreuzer, R. (Ed.). London, UK: Fishing News Books. Pp. 140–146.
   Google Scholar
• Love, R. M. 1988. Texture. In: The Food Fishes: Their Intrinsic Variation and Practical Implications. Love, R. M. (Ed.). London, UK: Farrand Press.
   Google Scholar
• MacCallum, W. A., Jaffray, J. I., Churchill, D. N., and Idler, D. R. 1968. Condition of Newfoundland trap-caught cod and its influence on quality after single and double freezing. J. Fish. Res. Bd. Can. 25: 733–755.
   Google Scholar
• Martinsdóttir, E., and Magnússon, H. 2001. Keeping quality of sea-frozen thawed cod fillets on ice. J. Food Sci. 66: 1402–1408.
   Web of Science ®Google Scholar
• Martinsdóttir, E., Sveinsdottir, K., Luten, J. B., Schelvis-Smit, R., and Hyldig, G. 2001. Reference Manual for the Fish Sector: Sensory Evaluation of Fish Freshness. IJumiden, The Netherlands: QIM Eurofish.
   Google Scholar
• McDonald, I., and Jones, N. R. 1976. Control of thaw rigor by manipulation of temperature in cold store. J. Food Technol. 11: 69–71.
   Web of Science ®Google Scholar
• Meiboom, S., and Gill, D. 1958. Modified spin-echo method for measuring nuclear times. Rev. Sci. Instrum. 29: 688–691.
   Web of Science ®Google Scholar
• Mørkøre, T., and Lilleholt, R. 2007. Impact of freezing temperature on quality of farmed Atlantic cod (Gadus morhua L.). J. Texture Stud. 38: 457–472.
   Web of Science ®Google Scholar
• Nowlan, S. S., and Dyer, W. J. 1969. Glycolytic and nucleotide changes in the critical freezing zone, −0.8 to −5°C, in prerigor cod muscle frozen at various rates. J. Fish. Res. Bd. Can. 26: 2621–2632.
   Google Scholar
• Sellevold, O. F. M., Jynge, P., and Aarstad, K. 1986. High performance liquid chromatography: A rapid isocratic method for determination of creatine compounds and adenine nucleotides in myocardial tissue. J. Mol. Cell. Card. 18: 517−527.
   PubMed Web of Science ®Google Scholar
• Sigurgisladottir, S., Ingvarsdottir, H., Torrissen, O. J., Cardinal, M., and Hafsteinsson, S. 2000. Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). Food Res. Int. 33: 857–865.
   Web of Science ®Google Scholar
• Steen, C., and Lambelet, P. 1997. Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy. J. Sci. Food Agric. 75: 268–272.
   Web of Science ®Google Scholar
• Storey, R. M. 1980. Modes of dehydration of frozen fish flesh. In: Advances in Fish Science and Technology. Connell, J. J. (Ed.). Furnham, UK: Fishing News Books. Pp. 498–502.
   Google Scholar
• Stroud, G. D. 1968. Rigor in Fish—The Effect on Quality (Torry Advisory Note No. 36). Aberdeen, UK: Torry Research Station.
   Google Scholar
• Suzuki, T., Takeuchi, Y., Masuda, K., Watanabe, M., Shirakashi, R., Fukuda, Y., Tsuruta, T., Yamamoto, K., Koga, N., Hiruma, N., Ichioka, J., and Takai, K. 2009. Experimental investigation of effectiveness of magnetic field on food freezing process. Trans. Jap. Soc. Refrig. Air Cond. Eng. 26: 371–386.
   Google Scholar
• Takeda, F. 1991. The effect of a magnetic field on water treatment. Water Purif. Liq. Wastes Treatm. 32: 515–517.
   Google Scholar
• Vyncke, W. 1983. Shelf life of thawed cod fillets kept in ice. Lebensm. Unters. Forsch. 177: 19–21.
   Google Scholar
• Watanabe, M., Kanesaka, N., Masuda, K., and Suzuki, T. 2011. Effect of oscillating magnetic field on supercooling in food freezing. ICR 2011, August 21–26, Prague, Czech Republic.
   Google Scholar
• Wowk, B. 2012. Electric and magnetic fields in cryopreservation. Cryobiol. 64: 301–303.
   PubMed Web of Science ®Google Scholar