New Techniques Could Make Cod Processing Faster

Trials carried out by researchers at Nofima have shown that a new bleeding method, carried out in conjunction with superchilling works well to reduce processing times.

The researchers found no difference in colour, which means that it cannot be distinguished visually from traditionally bled fillets. Further work must be done to optimise the washing process. It may be possible to reduce the rinsing time, since no visual observations of blood were made in the fillet directly after filleting.

“Drip loss was greater with the new bleeding method. This is most probably due to water from the rinsing that becomes bound up in the surface, but this must be verified. Superchilling gave a smaller drip loss than traditional icing, but a somewhat looser texture in the surface of the fillet. All in all, the combination of this new bleeding method and superchilling shows very promising results,” said Bjørn Tore Rotabakk, a researcher at Nofima Mat.