The effects of ambient temperature and holding time during processing on drip of saithe (Pollachius virens) and deepwater redfish (Sebastes mentella) fillets. (May 2017)

• Record Type: Journal Article
• Authors: Mu, Gang; Bergsson, Arnljotur Bjarki; Jonsson, Asbjorn; Thorarinsdottir, Kristin Anna
• Is Part Of: Journal of food engineering. Volume 200(2017)
• Page Start: 40
• Page End: 46
• Publication Date: 2017-05
• Subjects: Fish processing -- Temperature -- Holding time -- Drip loss -- Saithe -- Deepwater redfish; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.12.019
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The aim of this study was to investigate the effects of ambient temperatures (9, 16, 21 °C) and holding time (0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 h) on rate and quantity of temperature changes and drip losses for whitefish fillets. Different types of fillets were used for the experiment, fresh deepwater redfish ( Sebastes mentella ) fillets (105 g) and two sizes of saithe ( Pollachius virens ) fillets (289 g and 634 g). The fillet temperature increased with time, and more rapidly at higher ambient temperatures, particularly with smaller sized fillets. Similarly, the rate and quantity of drip formation were affected by all experimental factors. The effects decreased (p < 0.05) in the following order: holding time > type of fillets > ambient temperature. The rate of changes in both temperature and drip loss were greater during the first hour of holding but levelled off with longer holding time. Results indicated that time-temperature abuse, even during relatively short (<1 h) exposure of fillets, may lead to significant economic losses due to weight reduction of the products. Highlights: Changes in drip and temperature of fish fillets at different ambient temperatures (9, 16, 21 °C) were monitored for 3 h. Exposure to relatively high ambient temperature can lead to temperature increase and drip loss of fresh fish fillets. Keeping holding time during processing as short as possible, is essential for minimizing drip and economic losses.