Red at -30 C for 10 weeks just before transport to lab. Prior to
Red at -30 C for 10 weeks ahead of transport to lab. Just before refreezing at lab., portions were packed in MAP, stored at -30 C for a further five weeks Frozen Storage Conditions Thawing Conditions Packaging Chilled Storage High-quality Analyses Shelf Life ReferenceBaltic Sea cod and Charybdotoxin medchemexpress Barents Sea codBaltic Sea cod: Chilled transport from sea to regional fish firm, filleted and packed in MA 1 days post capture Barents Sea cod: pre-rigor filleted on boardBaltic Sea cod: 30 C for 8 weeks and -20 C (continual vs. fluctuating temperature) Barents Sea cod: -30 C for 15 weeksMAP thawed for 20 h at 5 CMAP (40 CO2 , 40 N2 , 20 O2 ) in Riloten bags and trays which includes absorbent applying gas:fish ratio 1:2.(i) 01 days at two C (ii) 14 days at five CAmine odor, Bacteria (P. phosphoreum), DL, juiciness, NaCl, TMA, TMAO, TVCNAB n et al. [13]Atlantic codAfter chilled transport from sea to fish companyBlast-frozen till core temp reached -30 C-20 C or -30 C for 6 weeksIn air for 14 h at five CMAP (60 CO2 , 40 N2 ) in Riloten bags, fish:gas = 1:two, fillets also wrapped in PE and stored aerobically at 0 C for 7 days till packed in MA MAP (40 CO2 , 60 N2 ) vs. (40 CO2 , 40 N2 , 20 O2 )17 days at 2 CBacteria (P. phosphoreum), SP, TMA, TMAONAB n et al. [55]Atlantic cod1 day fillets-40 C for 3.5 h (MAP)-20 C for two moIn air at 5 C for 16 h20 days at 2 CDMA, DL, SB, SP, TMA, TVC112 days (fresh MAP) 20 days (thawed MAP)Guldager et al. [102]Foods 2021, 10,16 ofTable 1. Cont.Species Freshness at Freezing Fish from (I) trawler: entire gutted fish (II) longliner: gutted, filleted, skinned ashore inside 24 h post capture, subsequently (a) fresh fillets on ice, or (b) fillets frozen Freezing Situations Frozen Storage Circumstances Thawing Circumstances Packaging Chilled Storage Good quality Analyses Shelf Life ReferenceAtlantic cod(1) plate freezer (vessel) immediately after four days on ice, (2) tunnel freezer (ashore)-25 C for (I) eight weeks, (II) 1 day, five, 14, 27 and 52 weeks(I) and (II) atCWhole fish and fillets0 C for up to three weeks as unfrozen and thawed entire cod (I), or 3 weeks as fillets (II)Bacteria (flora composition, H2 S), SP, TMA, TMAO, TVB, TVC10-12 daysMagnusson and Martinsdottir [54]Atlantic cod6 days fillets-40 C-28 for 1 week and three, 6 and 12 moCCirculating water at 18 CIn vacuum before freezing and packaging removed before ice storage13 dayspH, SP, TMA, TVBN, TVC, VAN8 days (fresh) 10 days (1 week) 112 days (32 mo) Vyncke [103] rigor state not determined, but pre-rigor Tianeptine sodium salt Neuronal Signaling situation hugely probable determined by time post mortem when freezing commenced; frozen storage; APC (aerobic plate counts); CO (colour); CY (cooking yield); DL (drip loss); DMA (dimethylamine); FI (fillet index); Computer (proximate composition); SB (spoilage bacteria); SE (sensory evaluation); SP (sensory panel); TAC (total aerobic counts); TMA (trimethylamine); TVBN (total volatile base nitrogen); TVC (total viable count); TX (texture); VAN (total volatile organic compounds); VOC (volatile organic compounds); WC (water content material); NA (not assessed).Foods 2021, 10,17 ofMartinsd tir and Magn son [15] carried out an extensive study to reveal whether or not sea-frozen, thawed cod fillets were appropriate for the “chilled” seafood market place. The effects of pre- vs. postrigor freezing, frozen storage time as much as 17 mo at -25 C, and thawing in air at 0, 5, eight, and 22 C) were studied. Thawing occasions varied involving 17.5 to 4 h. Drip losses ranged from 0.six to 1.eight , even though no important variations in between thawing temperatures had been identified. However, to prevent post-thawing bacte.