期刊名称：Journal of FisheriesSciences.com / Su ÜrünleriBilimeri.com
印刷版ISSN：1307-234X
出版年度：2008
卷号：2
期号：5
页码：722-732
出版社：Istanbul University
摘要：This study was carried out in two research centres which are Centre 1 in Germany and Centre 2
in Ireland. In Centre 1, canning experiments were carried out by using blue whiting that had
quality which was principal to be used as a raw material for canned products. However the
quality was inferior when compared with commercial canned herring product in tomato sauce
that is well accepted in German market.
Centre 2 involved evaluation of the shelf life and sensory panel of blue whiting fillets. The blue
whiting was sourced as block frozen fillets and individually quick frozen (IQF) fillets. They
were tempered and evaluated as chilled fillets packed in modified atmosphere (MAP), or in air
to assess their potential suitability for sale from chilled retail markets. Outcomes suggests that
chilled Blue whiting fillets originating as block frozen or IQF samples have potential for sale in
retail packs at 2-4¡ãC, especially when packed in MA and when cooked by pan frying. These
have a high quality shelf life of about 5 days at 2-4¡ãC. Frozen breaded blue whiting goujons
and nuggets were also well accepted.
Further research was undertaken to observe some trace elements and cholesterol content in the
muscle of blue whiting.
关键词：Blue whiting, fillets, shelf life, canning, freezing, cholesterol, trace elements
