Preservation of Inshore Male Capelin (Mallotus villosus) Stored in Refrigerated Sea Water

Abstract

Male spawning capelin (Mallotus villosus) from an inshore stock were preserved ungutted in refrigerated sea water, both with and without carbon dioxide. Contrary to results found with other small pelagic species, refrigerated sea water in both forms leads to a rate of degradation considerably faster than that for similar capelin held in ice. Major taste and texture changes were obvious as early as the second day, followed by rejection of the fish at day 3. Analysis indicated that in the samples stored without carbon dioxide, bacterial decay was fast, as was the hydrolysis of lipid to free fatty acid. Spoilage due to textural changes was faster when carbon dioxide was added to the sea water. It was concluded that carriage or storage of spawning inshore male capelin in either form of refrigerated sea water is not to be recommended over boxing in ice.