Abstract
SummaryThe storage life of iced southern blue whiting (Micromesistius australis) was studied. Pre‐ and post‐spawning characteristics were investigated by means of organoleptic assessments of raw and cooked fish, total volatile bases, reduced viscosity of high ionic strength muscle extract and GR Torrymeter readings. Results show a great influence of the biological condition on the keeping time in ice.The results suggest that in pre‐spawning condition the whole fish can be stored up to 12 days while in post‐spawning condition the keeping time cannot exceed 6 days.The gutting of the fish could lengthen the possible storage time in the post‐spawning condition for up to 2 days. Nevertheless the post‐spawning fish quickly loses its quality 2–3 days after catching.The possibility of utilizing standard white fish processing machines and the influence of parasites are also discussed.
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