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Nephrops Survey Phase II: the Processes That Underlie Quality Loss in the Whole Animal Compared to the Tailed Product

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Nephrops Survey Phase II: the Processes That Underlie Quality Loss in the Whole Animal Compared to the Tailed Product Neil, D.M., Coombs, G.M., Birkbeck, T.H., Atkinson, R.J.A., Crozier, A., Albalat, A., Gornik, S., Smith, I.P., Beevers, N.D., Milligan, R.J., and Theethakaew, C. (2008) The Scottish Nephrops Survey Phase II: The Processes that Underlie Quality Loss in the Whole Animal Compared to the Tailed Product. Project Report. University of Glasgow, Glasgow, UK. Copyright © 2008 University of Glasgow A copy can be downloaded for personal non-commercial research or study, without prior permission or charge Content must not be changed in any way or reproduced in any format or medium without the formal permission of the copyright holder(s) When referring to this work, full bibliographic details must be given http://eprints.gla.ac.uk/81234/ Deposited on: 20 June 2013 Enlighten – Research publications by members of the University of Glasgow http://eprints.gla.ac.uk The Scottish Nephrops Survey A joint venture to generate high quality Nephrops products from a sustainable fishery Delivered through A research partnership between Young’s Seafood Ltd., the University of Glasgow and UMBS Millport Scientific Report on Phase II Professor D.M. Neil, Professor G.H. Coombs, Professor T.H. Birkbeck, Professor R.J.A. Atkinson*, Professor A. Crozier, Dr A. Albalat, Dr S. Gornik, Dr P. Smith*, Mr. N. Beevers, Ms R.J. Milligan and Ms C. Theethakaew December 2008 Scientific Report The Scottish Nephrops Survey Phase II EXECUTIVE SUMMARY ..................................................................................................... 3 INTRODUCTION ................................................................................................................... 7 Modified atmosphere packing (MAP) of whole N. norvegicus .......................... 10 MAP in fish and shellfish ...................................................................................... 14 Melanosis and Anti-melanotic treatments ........................................................... 18 Quality Index Method (QIM) ............................................................................... 21 Investigating a Hematodinium sp. parasite in Scottish stocks of Nephrops norvegicus ................................................................................................................ 23 OBJECTIVES ........................................................................................................................ 27 MATERIAL AND METHODS ............................................................................................ 33 I. Physiological measures for Nephrops .............................................................. 33 II. Quality related measures for N. norvegicus .................................................... 34 III. Prevalence of the parasite Hematodinium sp. in N.norvegicus .................... 46 RESULTS ............................................................................................................................... 48 WP1. Post-capture changes in the quality of whole langoustines ...................... 48 WP2. Factors that affect the product quality of whole langoustines ................ 55 1. Damage due to trawl duration and handling on the vessel .............................. 55 2. The effectiveness of icing procedures in maintaining product freshness ........ 58 3. The occurrence of tail muscle necrosis ............................................................ 63 WP3 Establishing the effectiveness of gas flushing for prolonging shelf-life ... 67 Initial selection process to find the most suitable MAP combination – PHASE I .............................................................................................................................. 67 Further selective process to find the most suitable MAP combination– PHASE II .............................................................................................................................. 78 Evaluations on the potential of the OGM 10:80 (O2:CO2) for shelf-extension of whole N. norvegicus – PHASE III ....................................................................... 90 Transfer of methodology and knowledge of the MAP technology to the industrial partner ‘Young’s Seafood Ltd’- Phase IV ......................................................... 151 WP4. The effect of melanosis dipping on product quality ............................... 156 WP5 Calibration of assays for product quality against Sensory Evaluation . 185 WP6. Variation in product quality with location and supplier ....................... 205 Additional Survey Work – Bycatch and discard assessment in Nephrops trawls ................................................................................................................................ 221 DELIVERABLES ................................................................................................................ 245 REFERENCES .................................................................................................................... 263 ACKNOWLEDGEMENTS ................................................................................................ 272 2 Scientific Report The Scottish Nephrops Survey Phase II EXECUTIVE SUMMARY 1. The objectives of Phase II of the Scottish Nephrops Survey have been achieved through a series of six work packages. 2. The processes that underlie quality loss in the whole animal compared to the tailed product have been identified. The following factors have been evaluated: o Evolution of the post-mortem biochemistry and bacterial growth o Physical damage impact due to trawl duration o The effect of capture on quality loss due to necrotic animals o Development of melanosis o Effective methodology for a rapid cooling rate in fish boxes containing whole langoustines 3. The effectiveness of gas flushing or MAP for prolonging shelf life has been determined. This has been achieved by: o Testing different gas mixes and testing their effect on reducing the rate of spoilage of whole langoustines under controlled conditions o Identifying the optimal gas mix (OGM) that maintains quality and freshness of whole langoustines for a longer period of time o Testing the OGM at different times to determine the maximum shelf life that can be obtained. 3 Scientific Report The Scottish Nephrops Survey Phase II o Monitoring the production of any un-desirable breakdown products including 7 different biogenic amines, hypoxanthine and trimethylamine. o Testing the efficiency of the OGM under several conditions: - De-gutting or not de-gutting the animals - Packing fresh or 24 h old animals stored under controlled conditions - Testing the effectiveness of different chill storing temperatures in combination with MAP packaging on maintaining product quality o Identifying changes in the microflora due to the OGM o Determining and comparing laboratory results with a professional sensory panel in order to validate the results o Transferring the knowledge about MAP to the industrial partner and comparing results using two different and independent sensory evaluations. 4. The effects of melanosis dipping on product quality have been described using different commercially available additives, and these results have been compared with un-dipped animals. Furthermore, certain alternative treatments for inhibiting melanosis development in whole animals have been tested, namely: o Icing alone o MAP o High hydrostatic pressure 4 Scientific Report The Scottish Nephrops Survey Phase II 5. A sensory scoring system to evaluate the general external appearance of un- cooked whole langoustines has been developed. This system has been adapted for whole langoustines that may have been treated with anti-melanotic dips. 6. Furthermore, a professional sensory panel has been established and trained for evaluating cooked langoustines. Results from laboratory tests have been cross- calibrated with sensory evaluations performed by the sensory panel. 7. A method has been developed for determining the sex and body size (carapace length) of animals from tailed product delivered to the industrial partner. 8. Immunological methods have been applied to determine the level of infection by the parasite Hematodinium sp. in langoustines, and its consequences for quality have been described. On the basis of these findings, the following recommendations are made to Young’s Seafoods Ltd.: . When working with whole animals, it is important to reduce trawling time in order to increase the amount of un-damaged animals that can be sold as whole langoustines. Reducing stress during the handling of the catch is important in order to minimise the proportion of necrotic animals that can affect the quality of the catch. Melanosis develops in whole langoustines even if they are iced properly at all times. Therefore it is important to wash the animals 5 Scientific Report The Scottish Nephrops Survey Phase II carefully and treat them with anti-melanotic formulations before entering the supply chain. During storage, it is important not only to leave the whole langoustines in a cold room but also to ice the box on top, which will considerably accelerate the cooling rate in the middle of the box. By MAP packing whole langoustines in the optimal gas mix identified by the University of Glasgow it is possible to reduce the spoilage rate and extend shelf life. Following MAP packing it is important to control the temperature throughout the whole storage process, since the modified atmosphere loses its effectiveness when packs are stored above 5 ºC. Determining levels of Hematodinium sp.
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