Thawed chilled Barents Sea cod fillets in modified atmosphere packaging-application of multivariate data analysis to select key parameters in good manufacturing practice

Niels Bøknæs, K.N. Jensen, H.S. Guldager, Carsten Østerberg, Jette Nielsen, Paw Dalgaard

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The purpose of the present study was to select key parameters in good manufacturing practice for production of thawed chilled modified atmosphere packed (MAP) cod (Gadus morhua) fillets. The effect of frozen storage temperature (-20 and -30 C), frozen storage period (3, 6, 9 and 12 mo) and chill storage periods up to 21 d at 2 C were evaluated for thawed MAP Barents Sea cod fillets. Sensory, chemical, microbiological and physical quality attributes were evaluated and multivariate data analysis (principal component analysis and partial least- squares regression) applied for identification of key parameters in good manufacturing practice for this product. Frozen storage of up to 12 mo had no significant effect on quality attributes and shelf-life at 2degreesC was above 14 d irrespective of the time of frozen storage. As compared to a previous study with Baltic Sea, cod drip losses during chill storage was low for thawed MAP Barents Sea cod and this fish raw material seemed the more appropriate for production of thawed chilled MAP products. Frozen storage inactivation of the spoilage bacteria of Photobacterium phosphorcum was modest in Barnets Sea cod, possibly due to high trimethylamine oxide (TMAO) and NaCl contents.
Original languageEnglish
JournalLebensmittel-Wissenschaft und Technologie - Food Science and Technology
Volume35
Issue number5
Pages (from-to)436-443
ISSN0023-6438
Publication statusPublished - 2002

Fingerprint Dive into the research topics of 'Thawed chilled Barents Sea cod fillets in modified atmosphere packaging-application of multivariate data analysis to select key parameters in good manufacturing practice'. Together they form a unique fingerprint.

Cite this