Journal: Lebensmittel-Wissenschaft + Technologie, vol. 37, p. 643–648, 2004
Publisher: Academic Press
International Standard Numbers:
Open Access: none
The catching method, storage time and composition of fish are factors that influence the quality of fish. Different opinions have been expressed concerning the effect of catching methods on the fish quality. In this work cod caught at the same time and location, using different catching methods (gillnet and longline) has been stored for up to 16 days. The same soaking time was used for both fishing gears. No differences due to fishing gear was observed in the quality attributes QIM score, water content, TVN, DMA, TMA, TMAO, Freshmeter-readings, total viable count, sulphide producing bacteria and P. phosphoreum during storage. The catching method had significant influence on pH only. It is shown that the pH of the fish caught by gillnet is lower than pH of fish caught by longline. It is also shown that fish caught by gillnet have higher K-factor than fish caught by longline. The pH of the fish muscle is closely correlated to K-factor; higher K-factor supports lower pH.
It is also shown that by using the quality parameters water content, TVN, DMA, QIM score, Freshmeter-readings, TVC, sulphide producing bacteria, and P. phosphoreum, the storage time in ice can be predicted with a correlation of 0.99 and a prediction error of 0.8 day. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.