Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)

The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish t...

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Main Authors: Saemundur Eliasson, Sigurjon Arason, Bjorn Margeirsson, Olafur P. Palsson
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/11/1519
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spelling doaj-ffbfb0cf3988497e8fafd5041f2400052020-11-25T03:57:44ZengMDPI AGFoods2304-81582020-10-0191519151910.3390/foods9111519Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)Saemundur Eliasson0Sigurjon Arason1Bjorn Margeirsson2Olafur P. Palsson3Faculty of Industrial Engineering, Mechanical Engineering and Computer Science, University of Iceland, Hjardarhagi 2-6, IS-107 Reykjavik, IcelandMatis (Icelandic Food and Biotech R&D), Vinlandsleid 12, IS-113 Reykjavik, IcelandFaculty of Industrial Engineering, Mechanical Engineering and Computer Science, University of Iceland, Hjardarhagi 2-6, IS-107 Reykjavik, IcelandFaculty of Industrial Engineering, Mechanical Engineering and Computer Science, University of Iceland, Hjardarhagi 2-6, IS-107 Reykjavik, IcelandThe aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish trawler. Two main design variables influencing the bleeding process are the pump flow recirculation (PFR) and the water replacement ratio (WRR); they were studied in five different combinations (groups). The effects of different bleeding conditions were evaluated by measurements of free fatty acids (FFAs), phospholipids (PLs), and total heme iron (HI) content during freezer storage for up to four months. The results for PL content and the regression model indicate that the enzyme activity in the fish muscle is lower in cases where PFR exerts greater influence in the bleeding process than WRR. The effects of successful blood removal also seem to be most noticeable after one month of freezer storage, rather than in fresh cod after seven days or after four months of simulated frozen food-chain storage. The study indicates that, with the bleeding medium to fish ratio of around 3:1 and enough WRR (over 100% replacement in 20 min), the PFR becomes the limiting design parameter regarding efficient blood removal and should be at least 10% of the tank volume per minute to ensure enough recirculation and flow of water in the bleed-out tanks.https://www.mdpi.com/2304-8158/9/11/1519Atlantic codbleedingwater flowrecirculationfatty acidslipids
collection DOAJ
language English
format Article
sources DOAJ
author Saemundur Eliasson
Sigurjon Arason
Bjorn Margeirsson
Olafur P. Palsson
spellingShingle Saemundur Eliasson
Sigurjon Arason
Bjorn Margeirsson
Olafur P. Palsson
Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
Foods
Atlantic cod
bleeding
water flow
recirculation
fatty acids
lipids
author_facet Saemundur Eliasson
Sigurjon Arason
Bjorn Margeirsson
Olafur P. Palsson
author_sort Saemundur Eliasson
title Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
title_short Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
title_full Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
title_fullStr Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
title_full_unstemmed Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (<i>Gadus morhua</i>)
title_sort onboard evaluation of variable water flow and recirculation effects on bleeding of atlantic cod (<i>gadus morhua</i>)
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2020-10-01
description The aim of the study was to explore the effects of different design variables in the onboard bleeding process of cod on bleeding efficiency and the resulting product quality. A time- and flow-controlled process was used to create variable bleeding conditions for whole gutted cod onboard a wet-fish trawler. Two main design variables influencing the bleeding process are the pump flow recirculation (PFR) and the water replacement ratio (WRR); they were studied in five different combinations (groups). The effects of different bleeding conditions were evaluated by measurements of free fatty acids (FFAs), phospholipids (PLs), and total heme iron (HI) content during freezer storage for up to four months. The results for PL content and the regression model indicate that the enzyme activity in the fish muscle is lower in cases where PFR exerts greater influence in the bleeding process than WRR. The effects of successful blood removal also seem to be most noticeable after one month of freezer storage, rather than in fresh cod after seven days or after four months of simulated frozen food-chain storage. The study indicates that, with the bleeding medium to fish ratio of around 3:1 and enough WRR (over 100% replacement in 20 min), the PFR becomes the limiting design parameter regarding efficient blood removal and should be at least 10% of the tank volume per minute to ensure enough recirculation and flow of water in the bleed-out tanks.
topic Atlantic cod
bleeding
water flow
recirculation
fatty acids
lipids
url https://www.mdpi.com/2304-8158/9/11/1519
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