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This study was carried out in two research centres which are Centre 1 in Germany and Centre 2 in Ireland. In Centre 1, canning experiments were carried out by using blue whiting that had quality which was principal to be used as a raw material for canned products. However the quality was inferior when compared with commercial canned herring product in tomato sauce that is well accepted in German market. Centre 2 involved evaluation of the shelf life and sensory panel of blue whiting fillets. The blue whiting was sourced as block frozen fillets and individually quick frozen (IQF) fillets. They were tempered and evaluated as chilled fillets packed in modified atmosphere (MAP), or in air to assess their potential suitability for sale from chilled retail markets. Outcomes suggests that chilled Blue whiting fillets originating as block frozen or IQF samples have potential for sale in retail packs at 2-4°C, especially when packed in MA and when cooked by pan frying. These have a high quality shelf life of about 5 days at 2-4°C. Frozen breaded blue whiting goujons and nuggets were also well accepted. Further research was undertaken to observe some trace elements and cholesterol content in the muscle of blue whiting.
Blue whiting, fillets, shelf life, canning, freezing, cholesterol, trace elements, Sea foods, Fisheries management, Aquatic (both freshwater and marine) systems