Publisher: Nofima AS
International Standard Numbers:
Open Access: green
The objective of this project was to study consequence of stressing the fish prior to catch, and also to study the effect of elevated storage temperatures on quality and storage stability of the raw material.
• The muscle of the fish is adversely affected by stress.
• The remaining blood in the fish (after slaughter) is also affected by stress and temperature. The coagulation of the blood is accelerated as a consequence of increased stress and high temperature.
• Stress of fish may be inflicted in the fishing gear or onboard the fishing boats and causes more blood in the muscle.
• Killing or anesthetizing the fish directly after it is taken on board, greatly reduce residual blood in the fillet, compared to when fish die from anoxia.
• If the fish is killed or lie and die onboard the boat affects level of blood in the fillet.
• The time before bleeding is clearly important especially if the fish is not killed/stunned when it comes on board.
• Whether the fish is stored in clean or processing water have great impact on the sensory quality and especially if the fish is gutted.
• Temperature is important for the storage stability of the fish, and the results show that elevated temperature during the first 24 hours after catch has a major impact on the shelf life of the fish.