Abstract
Filleting and freezing in relation to rigor mortis, and a well-controlled cold-chain are important to maintain quality of fish. Atlantic herring (Clupea harengus) was processed and frozen pre or postrigor, and stored at either unstable modelled temperature conditions (at −25°C for 2 months, then stressed at −12°C for 1 month, followed by −25°C for up to 5 months), or at stable storage conditions (−25°C) for 5 months. Analyses on yield, physicochemical properties, lipid oxidation and hydrolysis of the light and dark muscle were performed. Prerigor freezing and stable storage conditions effectively reduced thawing loss, and inhibited lipid oxidation and hydrolysis of the light muscle. The dark muscle was more susceptible to lipid oxidation than the light; therefore, removal of the dark muscle may increase stability of the more valuable light muscle. Temperature stress must be avoided to maintain quality and extend shelf-life of industrially frozen herring fillets. Practical applications The study emphasises the importance of maintaining a low and strictly controlled freezing temperature during logistics and transportation of fatty fish. Prerigor processing and freezing of herring proved to be beneficial to the valuable commercial light muscle with regards to retaining the quality and yield during thawing and cooking. The dark muscle should be removed by deep skinning to enhance storage stability of herring fillets.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.