Saithe Fillets Lab Report

The slope was 4.47 during the first hour of holding at 9°C, whereas it was 6.50 and 6.84 at 16°C and 21°C, respectively (Figure 2-4). The high rate of temperature change was maintained for a longer period of time at higher ambient temperatures, due to a larger temperature gradient between the fillets and the environment (Kondjoyan, 2006). During the second hour of holding, the slope was 5.32 at 16 °C and 5.25 at 21 °C, however only 0.86 at 9 °C. During the third and last hour of holding, the temperature changes of the fillets leveled slowly off as the temperature in the fillets became closer to the ambient temperature.
The average rate of temperature increase in the large saithe fillets held at 21° C, giving 6.5 °C/hour. This rate (6-7 °C/hours) was likewise observed in a previous study by Margeirsson et al. (2010a). Even at 9 °C holding temperature, the temperature changes in the large saithe fillets yielded at 4 °C/hour during the first hour. Hence, after only 15
The rate was 1.67, 1.23, and 0.92 for the redfish, small saithe, and large saithe fillets, respectively. Accordingly, the variation between groups increased with time. Overall, the redfish fillets had higher (p < 0.05) drip loss than the saithe fillets, except after 1 hour of holding (Figure 6). After 2.5 hours, the drip loss was 5.3%, 4.1%, and 3.4% for the redfish, small saithe, and large saithe fillets, respectively. At that point, the difference between the large and small saithe fillets (1.1 percentage points) was also significant. At 21°C, the difference in drip loss between all fillet types became significant (p < 0.05) immediately after 2 hours. This was maintained per se throughout the holding time (Figure 7). In all probability, the decrease in viscosity of the muscle fluid, as the fillets warmed up, induced higher drip loss at higher ambient temperatures (Farouk et al., 2012; Hertog-Meischke et al.,