Effects of Onboard Refrigerated Seawater Storage of Whole Ungutted Atlantic Cod (Gadus morhua) on Quality Parameters of Fillets

References

• AOAC. 2000. Official method of analysis 937.18. Salt (chlorine as sodium chloride) in seafood. 17th ed. Rockville (MD): Association of Official Analytical Chemists.
   Google Scholar
• Digre H, Erikson U, Aursand I, Gallart-Jornet L, Misimi E, Rustad T. 2011. Rested and stressed farmed Atlantic cod (gadus morhua) chilled in ice or slurry and effects on quality. J Food Sci. 76(1):89–100.
   Web of Science ®Google Scholar
• Digre H, Erikson U, Misimi E, Standal IB, Gallart-Jornet L, Riebroy S, Rustad T. 2011. Bleeding of farmed Atlantic cod: residual blood, color, and quality attributes of pre- and postrigor fillets as affected by perimortem stress and different bleeding methods. J Aquat Food Prod Technol. 20(4):391–411.
   Web of Science ®Google Scholar
• EFSA-BIOHAZ. 2010. Panel on biological hazards: scientific opinion on risk assessment of parasites in fishery products. EFSA J. 8(4):1543.
   Google Scholar
• Eide O, Børresen T, 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(2):347–49.
   Web of Science ®Google Scholar
• Eliasson S, Arason S, Margeirsson B, Bergsson AB, Palsson OP. 2019. Effects of on-board bleeding methods and superchilling on quality of cod and saithe. In: Minea V, editor. The proceedings of the 25th IIR International Congress of Refrigeration, ICR 2019, 24–30th August. Montreal (Canada): International Institute of Refrigeration; pp. 3248–55.
   Google Scholar
• Graham J, Johnston WA, Nicholson FJ. 1992. Ice in fisheries. Fisheries Technical Paper. No. 331. 75. Rome, FAO. https://www.fao.org/fishery/en/publications/query/Leucopsarion%20petersii,Ice%20goby*.
   Google Scholar
• Gram L, Trolle G, Huss HH. 1987. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int J Food Microbiol. 4(1):65–72.
   Web of Science ®Google Scholar
• Huss HH. 1995. Quality and changes in fresh fish. FAO Fisheries Technical Paper, No. 348. Rome.
   Google Scholar
• ISO. 1999. Animal feeding stuffs. Determination of moisture and other volatile matter content. In: ISO. Vol. 6496. Genève (Switzerland): International Organization for Standardization; p. 1999. https://cdn.standards.iteh.ai/samples/12871/91b7a9edbb24407296cc90b6c8f2b4e1/ISO-6496-1999.pdf.
   Google Scholar
• Lauzon HL, Margeirsson B, Sveinsdottir K, Gudjonsdottir M, Karlsdottir MG, Martinsdottir E. (2010). Overview on fish quality research - impact of fish handling, processing, storage and logistics on fish quality deterioration. Reykjavik, Iceland: Matis report 39–10. Reykjavik, Iceland: Matis.
   Google Scholar
• Longard AA, Regier LW. 1971. Tests on the Refrigerated Sea Water transport of cod, redfish and flounder. Fisheries Research Board of Canada. Technological station, Vancouver 8. B.C. Bulletin no. 280
   Google Scholar
• MacCallum WA, Chan MS. 1961. Experiments on the storage of Canadian Atlantic coast cod in refrigerated sea water. In appendix I to storage and transport of fish in refrigerated sea water by S. W. Roach, J. S. M. Harrison, and H. L. A. Tarr. Fisheries Research Board of Canada. Technological station, Vancouver 8, B.C. Bulletin no. 126, pp. 61.
   Google Scholar
• Magnusson H, Lauzon HL, Sveinsdottir K, Margeirsson B, Reynisson E, Runarsson AR, Gudjonsdottir M, Thorarinsdottir KA, Arason S, Martinsdottir E. 2009. The effect of different cooling techniques and temperature fluctuations on the storage life of cod fillets (Gadus morhua). Matis report 23–09. Reykjavik, Iceland: Matis.
   Google Scholar
• Malle P, Tao SH. 1987. Rapid quantitative determination of trimethylamine using steam distillation. J Food Protection. 50(9):756–760.
   PubMed Web of Science ®Google Scholar
• Margeirsson S. 2008. Processing forecast of cod. Decision making in the cod industry based on recording and analysis of value chain data [ Ph. D. Thesis]. Faculty of Engineering, University of Iceland.
   Google Scholar
• Margeirsson S, Hrafnkelsson B, Jónsson GR, Jensson P, Arason S. 2010. Decision making in the cod industry based on recording and analysis of value chain data. J Food Eng. 99(2):151–158.
   Web of Science ®Google Scholar
• Margeirsson S, Jonsson G, Arason S, Thorkelsson G. 2007. Influencing factors on yield, gaping, bruises and nematodes in cod (gadus morhua) fillets. J Food Eng. 80(2):503–508.
   Web of Science ®Google Scholar
• Olafsdottir G, Lauzon HL, Martinsdottir E, Oehlenschlauger J, Kristbergsson K. 2006. Evaluation of shelf life of superchilled cod (gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators. J Food Sci. 71(2):97–109.
   Web of Science ®Google Scholar
• Olsen SH, Joensen S, Tobiassen T, Heia K, Akse L, Nilsen H. 2014. Quality consequences of bleeding fish after capture. Fish Res. 153:103–107.
   Web of Science ®Google Scholar
• Olsson GB, Seppola MA, Olsen RL. 2007. Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. Food Sci Technol. 40(5):793–799.
   Web of Science ®Google Scholar
• Reynisson E, Lauzon H, Thorvaldsson L, Margeirsson B, Runarsson A, Marteinsson V, Martinsdottir E. 2010. Effects of different cooling techniques on bacterial succession and other spoilage indicators during storage of whole, gutted haddock (Melanogrammus aeglefinus). Eur Food Res Technol. 231(2):237–46.
   Web of Science ®Google Scholar
• Roach SW, Harrison JSM, Tarr HLA. 1961. Storage and transport of fish in Refrigerated Sea Water. Fisheries Research Board Of Canada. Technological Station, Vancouver 8. B.C. Bulletin no. 126
   Google Scholar
• Thorvaldsson L, Margeirsson B, Jónsson A, Sigurðsson S, Gunnarsson A, Arason S. 2011. Increased value of pelagic species (Aukið verðmæti uppsjávarfiska). Reykjavik, Iceland: Matis report 08–11. Reykjavik, Iceland: Matis.
   Google Scholar
• van Marken Lichtenbelt WD, Daanen HA, Wouters L, Fronczek R, Raymann RJ, Severens NM, Vansomeren E. 2006. Evaluation of wireless determination of skin temperature using iButtons. Physiol Behav. 88(4–5):489–97.
   PubMed Web of Science ®Google Scholar
• Watson R. 1996. Initial trials to extend the storage life of cod and mackerel using sodium hypochlorite or ozone to treat ice and refrigerated seawater. Seafish Report no. 498.
   Google Scholar
• Watson R. 1997. Further trials to extend the storage life of cod and mackerel using sodium hypochlorite or ozone. Seafish Report no. SR501.
   Google Scholar