Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 21
International Standard Numbers:
Open Access: green
Portions (loins) from cod fillets were super chilled to core temperature <-1˚C, distributed as super chilled products for 4 days from Norway to Denmark, cut into smaller portions, repacked in modified atmosphere (MA) and stored at +2˚C until shelf life of the products had expired.
Results from quality analyses, total volatile nitrogen (TVN), microbial quality and drip loss show that:
– Super chilling of cod loins for 4 days during distribution enhanced the quality and extended the shelf life of the MA-products by 1-2 days compared to traditional ice chilled distribution.
– Drip loss was higher from MA-products processed from super chilled loins compared to ice chilled
– Gaping rate was significantly lower in MA-products from super chilled loins, compared to ice chilled.