Evaluation of Three Storage Systems Used for Chilling and Holding Swordfish

• Published in: Journal of aquatic food product technology Vol. 15; no. 4; pp. 53 - 74
• Main Authors: Slattery, Steve L., Forrest, Andrew J.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 02.01.2007
• Subjects: chilling methods; Freshwater; K value; quality indicators; Swordfish storage; temperature logging; Australia
• ISSN: 1049-8850; 1547-0636
• DOI: 10.1300/J030v15n04_05

Swordfish are kept chilled, not frozen, for up to 15 days before being unloaded at Australian ports. Swordfish landed alive, and to a lesser extent prerigor, have better quality when unloaded. Warmer fishing waters did not lead to poorer quality at unloading. There was a serious loss of quality during long fishing trips. Sex had no influence on swordfish quality. Three methods of chilling were evaluated: refrigerated seawater (RSW) chilling for up to 2 days followed by storage under ice, refrigerated brine (seawater with extra salt added) for up to 2 days followed by storage in a freshwater ice slurry, and ice slurry (freshwater ice mixed with seawater) for up to 2 days followed by storage under ice only. Two fishing trips were monitored for each method. The freshness indicator K value was used to determine which method produced the best quality swordfish when unloaded at the factory. Storage method played a larger role in quality loss than capture conditions. Refrigerated brine produced the best quality swordfish when the machinery functioned properly closely followed by RSW. Ice slurry chilling of large fish such as swordfish exhibited initial delays in the reduction of core temperature which led to lower quality. This method could be improved with the addition of mechanical circulation. Mechanical problems, which resulted in minor increases of temperature during brine storage, led to a much larger loss of quality than would be expected.