{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T16:45:29Z","timestamp":1791564329285,"version":"4.3.4"},"reference-count":53,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2017,10,6]],"date-time":"2017-10-06T00:00:00Z","timestamp":1507248000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005416","name":"Norges Forskningsr\u00e5d","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100005416","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The catch of marine whitefish is typically seasonal, whereas the land\u2010based processing industry has a need for all\u2010year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all\u2010year supply of high\u2010quality and safe cod products.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water\u2010holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post\u2010filleting.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all\u2010year delivery of raw materials, without compromising quality and safety of the final product. \u00a9 2017 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8649","type":"journal-article","created":{"date-parts":[[2017,9,1]],"date-time":"2017-09-01T05:52:40Z","timestamp":1504245160000},"page":"400-409","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["A comparative study of quality and safety of Atlantic cod (<i>Gadus morhua<\/i>) fillets during cold storage, as affected by different thawing methods of pre\u2010rigor frozen headed and gutted fish"],"prefix":"10.1002","volume":"98","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6983-0681","authenticated-orcid":false,"given":"Irja Sunde","family":"Roiha","sequence":"first","affiliation":[{"name":"National Institute of Nutrition and Seafood Research  Nordnes, Bergen Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00c1sbj\u00f6rn","family":"J\u00f3nsson","sequence":"additional","affiliation":[{"name":"Mat\u00eds Ltd. 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