Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem

Summary

During last decade, the amount of live-caught Atlantic cod stored in sea cages has increased. However, the issues of feeding regime during live-storage and time of processing after slaughter are central to provide high quality products. The goal of this study was to investigate how the quality of fresh fillet, loin and tail products can be affected by the length of feed-deprivation and the processing time post mortem. Feed-deprived cod were slaughtered after 2, 26, 54 or 82 d. On the last three sampling days, the three products were made 4, 6, 10, 14, 24 and 48 h post mortem. All products were then stored in ice until day 7 post mortem before analysing product quality. The results demonstrated that prolonged feed deprivation and time of filleting affected both the biochemical and the sensory properties of the muscle. Feed deprivation resulted in fillets having higher water content, gelatinous texture, atypical white colour and less fresh sea odour. These changes in product quality occurred mainly after 54 d of feed deprivation. The tail products were more prone to the contraction and had higher drip loss than loins and whole fillets independently of the period of feed deprivation and time of filleting.