Publisher: Nofima AS
Number of pages: 11
International Standard Numbers:
Open Access: green
It has been claimed that headed fish is more exposed to hygienic contamination than whole fish or fish that has been gutted, and that headed fish will be more susceptible to uptake of water than whole fish that has only been gutted when stored in ice slurry.
In this project fish has been stored “head-on” or “head-off” for 0 -96 hours in ice slurry after catch. After the ice slurry storage, fish were stored in ice boxes until a total storage period of 7 and 12 days, when effects on microbiology and water content were measured.
No significant differences were found between cod stored head-off or head-on after storage for 0-96 hours in ice-water, with regard to water content, total viable count, sulphide producing bacteria, trimethylamine (TMA) when measured after 7 or 12 days.
There is no significant differences in total volatile bases (TVB-N) between cod stored headed or head-on after storage for 0-96 hours in ice/water when measured 7 days after catch.
There is a small, but significantly higher TVB-N-content in fish stored headed in ice/water for 96 hour compared to fish stored with head on when measured after 12 days.