Technological investigations into Cape hake

Abstract
Summary: A study of the effects of various delay periods and handling conditions before freezing on Cape hake in the whole or eviscerated state has been made in order to assess the importance of these to the quality and acceptability of the final product. Increasing delays before gutting lead to increasing discolourations in sea frozen fillets and in fillets cut from sea frozen whole fish, even where a further delay for bleeding occurs before freezing. Increasing bleeding times beyond 30 min does not lead to further reductions in this discolouration which is minimized by holding the fish chilled from catching to freezing. The extent of gaping apparent in fillets from whole fish is related to delay before freezing and can also be reduced by holding at chill temperatures throughout the prefreezing period.Quality deterioration was less in fillets than in fish on the bone during extended chill storage after thawing but freezing and thawing again produced little change in fillet quality.

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