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

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 duri...