The effects of ambient temperature and holding time during processing on drip of saithe (Pollachius virens) and deepwater redfish (Sebastes mentella) fillets

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• 作者：Gang Mu^a ; ^b ; ^c ; ¹ ; ² ; Arnljotur Bjarki Bergsson^d ; Asbjorn Jonsson^d ; Kristin Anna Thorarinsdottir^e ; ^{kristin.thorarinsdottir@marel.com}
• 关键词：Fish processing ; Temperature ; Holding time ; Drip loss ; Saithe ; Deepwater redfish
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：200
• 期：Complete
• 页码：40-46
• 全文大小：2000 K
• 卷排序：200

文摘

Changes in drip and temperature of fish fillets at different ambient temperatures (9, 16, 21 °C) were monitored for 3 h. Exposure to relatively high ambient temperature can lead to temperature increase and drip loss of fresh fish fillets. Keeping holding time during processing as short as possible, is essential for minimizing drip and economic losses.