%0 Journal Article
	%A Minh Van Nguyen and  Magnea Gudrun Karlsdottir and  Adalheidur Olafsdottir and  Arnljotur Bjarki Bergsson and  Sigurjon Arason
	%D 2013
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 79, 2013
	%T Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods
	%U https://publications.waset.org/pdf/16319
	%V 79
	%X The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).

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