Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Erikson, Ulf; Uglem, Solveig; Greiff, Kirsti

doi:10.3390/foods10112661

Cited by 7 publications

(4 citation statements)

References 93 publications

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“…Marginal mean hemoglobin concentration was significantly higher in fillets from fish bled 40 min after catch (0.147 mg Hb/g muscle) than in fillets from fish bled immediately (0 min) after catch (0.137 mg Hb/g muscle) (p < .001). These findings are in accordance with previous studies as reviewed by Erikson et al (2021), which showed that postponed bleeding negatively affected the quality of the fish. The effects of other factors on the blood drainage of fish, such as slaughter and cutting method (Digre et al 2011;Olsen et al 2006;Roth et al 2005), temperature (Olsen et al 2006), and water flow (Eliasson et al 2020), have also been investigated.…”

Section: Effect Of Bleeding Time On Hemoglobin Concentration In Cod F...supporting

confidence: 93%

Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery

Jensen

Tobiassen

Heia

et al. 2022

Journal of Aquatic Food Product Technology

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Previous studies have reported that cod caught using a newly developed dual sequential codend showed significant reduction in external catch-related damage compared to cod caught by a conventional codend. In this study, it was investigated whether this new codend affects residual blood in cod fillets and/or mitigates the effect of postponed bleeding. Residual blood was assessed by measuring hemoglobin using VIS/NIR hyperspectral imaging. No significant differences in hemoglobin content between fish caught by the two different codends were proven, and this was true for whole fillets and fillet compartments (loin, belly, and tail). However, a significant effect of postponed bleeding on the hemoglobin concentration in cod was demonstrated, and this effect was similar whether the fish was caught using the conventional or the sequential codend. Fish bled 40 min after catch had significantly higher levels of hemoglobin compared to fish bled immediately after catch. When comparing the hemoglobin content in the different fillet sections, significantly higher levels of hemoglobin were found in the belly compared to the loin and tail.

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Section: Effect Of Bleeding Time On Hemoglobin Concentration In Cod F...supporting

confidence: 93%

Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery

Jensen

Tobiassen

Heia

et al. 2022

Journal of Aquatic Food Product Technology

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“…For example, Olsen et al 72 reported that cod should be bled immediately after capture, no later than 30–60 min post‐mortem 73 . A short bleeding duration (5 min) is sufficient for proper drainage of blood 74 . In the pilot projects, Mraz et al, 53 studied the effect of different bleeding methods on the quality of common carp.…”

Section: Slaughtering Methods and Farm‐to‐fork Lossesmentioning

confidence: 99%

“…73 A short bleeding duration (5 min) is sufficient for proper drainage of blood. 74 In the pilot projects, Mraz et al, 53 studied the effect of different bleeding methods on the quality of common carp. Results suggested that bleeding time must be within 30 min of stunning considered to avoid fish spoilage in the subsequent steps.…”

Section: Bleeding Filleting and Cleaningmentioning

confidence: 99%

Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

Mráz

Jia

Roy

2022

Reviews in Aquaculture

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Biomass losses and circularity of aquaculture farm-to-fork are reviewed in this article, taking the example of an economically developed but land-locked territory in Central Europe. We found that some waste valorization channels of locally farmed and slaughtered fish biomass are already functioning in the region (mostly for pet food, hunting bait). There is neither control nor information on how much local aquaculture farm-to-fork losses are upcycled to the local human food chain. Despite most of them qualify in 'category-3' animal by-products (useable for aquafeed) or preventable losses. Factors to improve farm-to-fork resource use efficiency 'locally' include:(a) 'at farm' (supplementary feeding, captive culture conditions, fat content, breed, rested harvest techniques, harvesting season); (b) 'towards fork' (purging duration, acclimatization before slaughtering, stunning efficacy, bleeding and filleting relative to rigour mortis, additive-based cleaning, pre-cooling, boned or deboned, grinding or baadering); (c) 'at fork' (coating-or GRAS additives-based preservation, packaging, modern hurdle systems, freezing rate, interferences of freezing apparatus or packaging on freezing, storage temperature). From farm-to-fork, it is essential to understand that most fish processing by-products can be made edible or valuable by other means. Better utilization strategies exist via low-cost value-added fish products, innovative dishes or utility products (e.g., feedstuff, fertilizers, industrial products, luxury items). Although upcycling to human food chain is priority, technological hurdles (prone to spoilage, bones in product, taste, safety) are associated with edible products but are solvable. More difficult things to overcome are at the fork (culinary industry, communication with society, future generations). Those are reviewed.aquaculture, aquaculture post-harvest, aquaculture product quality, biomass use efficiency, circular bioeconomy, fish | INTRODUCTIONApproximately one-third of all food produced for human consumption is presently lost or wasted, equivalent to $8% of all global greenhouse gas (GHG) emissions caused by humans. 1,2 Food losses also highlight the inequity of our current food system. For example, while 88 million tonnes of food are wasted yearly in the European Union (EU), in 2017, 112 million people in the EU had limited access to suitable food and healthy diets. Food waste comprises up to 16% of Europe's total emissions impact (various categories) on the entire food supply chain.A recent estimate shows that 186 Mt CO 2 -eq (global warming potential), 1.7 Mt SO 2 -eq (acidification potential), and 0.7 Mt PO 4 -eq

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“…However, prepared foods are not easy to preserve [153], and most of them require cold-chain transportation to each sales location. In the process of processing, preservation, distribution, and consumption, prepared foods need to go through the process of bumping, kneading, chilling/freezing, and then thawing and reheating [154]. After these processes, their sensory qualities, such as colour, flavour, taste, and appearance, will be affected [62].…”

Section: Loss Of Nutrition and Flavour Of Prepared Foodsmentioning

confidence: 99%

Research and Development Status of Prepared Foods in China: A Review

Yang

2023

Applied Sciences

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In recent years, due to the influence and promotion of several factors, the Chinese market demands for prepared foods have grown rapidly. However, there are still many problems with Chinese prepared food. As China’s prepared foods are still at an early stage of development, there are problems such as vague concepts, outdated processing techniques and equipment, imperfect, unclear and inconsistent national standards, and prominent safety risks. The existence of these problems hinders the high quality and stable development of prepared foods. Thus, to meet the further development of prepared foods, it is necessary to conduct further analysis and research on the concept and boundary of prepared foods, set the Chinese national standards for prepared foods further, reform and upgrade the processing technology and equipment of prepared foods, and develop the safety control management system of prepared foods to promote the high-quality development of the prepared foods industry and provide a solid foundation for the further development of this industry. In this paper, the research progress of prepared foods’ processing techniques and the difficulties of industry development have been reviewed. In addition, an outlook on the future of prepared foods is provided, with a view to giving some reference for the innovative and stable development of prepared foods in the future.

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Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Cited by 7 publications

References 93 publications

Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery

Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery

Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

Research and Development Status of Prepared Foods in China: A Review

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