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

1
Faculty of Industrial Engineering, Mechanical Engineering and Computer Science, University of Iceland, Hjardarhagi 2-6, IS-107 Reykjavik, Iceland
2
Matis (Icelandic Food and Biotech R&D), Vinlandsleid 12, IS-113 Reykjavik, Iceland
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Faculty of Food Science and Nutrition, University of Iceland, Eiriksgata 29, IS-101 Reykjavik, Iceland
4
Saeplast Iceland, Gunnarsbraut 12, IS-620 Dalvik, Iceland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1519; https://doi.org/10.3390/foods9111519
Received: 1 September 2020 / Revised: 19 October 2020 / Accepted: 19 October 2020 / Published: 22 October 2020
(This article belongs to the Section Food Engineering and Technology)
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. View Full-Text
Keywords: Atlantic cod; bleeding; water flow; recirculation; fatty acids; lipids; heme iron Atlantic cod; bleeding; water flow; recirculation; fatty acids; lipids; heme iron
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MDPI and ACS Style

Eliasson, S.; Arason, S.; Margeirsson, B.; Palsson, O.P. Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua). Foods 2020, 9, 1519. https://doi.org/10.3390/foods9111519

AMA Style

Eliasson S, Arason S, Margeirsson B, Palsson OP. Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua). Foods. 2020; 9(11):1519. https://doi.org/10.3390/foods9111519

Chicago/Turabian Style

Eliasson, Saemundur, Sigurjon Arason, Bjorn Margeirsson, and Olafur P. Palsson 2020. "Onboard Evaluation of Variable Water Flow and Recirculation Effects on Bleeding of Atlantic Cod (Gadus morhua)" Foods 9, no. 11: 1519. https://doi.org/10.3390/foods9111519

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