Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 44
International Standard Numbers:
Open Access: green
Cod were chilled in four ways using ice slurry, chilled sea water (CSW), chilled fresh water (CFW) and icing in boxes, during 11 days. The weight of individual fish increased from 7 to 13 % in ice-water mixes, while icing in boxes gave a small increase, 1 % at day 11. When producing full salted split cod at day 4, 7 and 11, and calculating yield based on weight at day of production, the boxed fish had the highest yield, because storage in water mixes results in loss of much of the weight increase during production. When calculating yield based on weight at day zero, the fish iced in boxes had the lowest yield. Also when producing fillets, the fish iced in boxes had the lowest yield based on weight at day zero. This means that the weight increase during chilling in water mixes are not fully lost during processing, resulting in increase in total yield for these three groups.