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Effective cooling of newly caught fish is of great importance to inhibit bacterial growth and therefore increase quality, safety and shelf life of the product. In this study, two commercial cooling media (liquid ice A and B) were tested and their performance was compared to conventional plate ice during chilled 8-day storage of whole, gutted haddock. Temperature was monitored, and deteriorative changes were followed by conventional microbiological counts [(total viable psychrotrophic; specific spoilage organisms and physicochemical methods (pH, TVB-N, TMA, salt content)]. A cultivation-independent method (16S rRNA clone analysis) was used to study the effect of cooling treatments on the bacterial community of haddock initially and at the end of storage. The results show that the bacterial growth behaviour observed for differently cooled fish was not supported by their temperature profiles. Growth of the SSOs, Photobacterium phosphoreum and H₂S-producing bacteria was delayed at early storage, independently of the cooling methods. With further storage, little or no count differences were seen among traditionally iced fish and those cooled in liquid ice with a top ice layer. At the end of storage, significant (p < 0.05) increase in P. phosphoreum and H₂S-producing bacteria counts of skin and flesh sampled from liquid ice with no top ice layer was observed along with higher salt, TVB-N and TMA flesh content. Cultivation-independent analysis confirmed the dominance of P. phosphoreum in fish stored in liquid ice B with no top layer (up to 76% dominance) and liquid ice A with top layer (44% dominance). Psychrobacter and Flavobacterium dominated the microbiota of fish stored in conventional plate ice and liquid ice B with ice top layer. The study shows that the use of liquid ice prepared from brine provides faster initial cooling of whole fish but may create unfavourable conditions under extended storage where the active spoiler P. phosphoreum becomes dominant. Plate ice may therefore be an optimal medium for extended fish storage.

Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system (RAS) was filleted and packaged in 100% air and 50% CO2: 50% N2 modified atmosphere (MA) prior to storage at 1 C and -1 C for up to 27 days. Fillets were sampled regularly and analysed for headspace gas composition, sensory and microbial changes. Shelf life varied with apparent relation to storage temperature, package atmosphere and microflora. Pseudomonads were reported as the main spoilage organisms in tilapia fillets during chilled storage conditions. Sensory analysis of cooked samples as well as microbial growth indicated fillets packaged in 100% air had a shelf life of 13-15 days during storage at 1 C and 20 days at -1 C. At the end of shelf life in 100% air packaged groups, TVC and pseudomonads counts reached log 7 colony-forming units g-1 in flesh. Whereas in 50% CO2: 50% N2 packaged fillets, the lag phase and generation time of bacteria was extended and recorded counts of < log 4 colony-forming units g-1 up to 27 days of storage at both 1 C and -1 C. However, 50% CO2 : 50% N2 conditions restricted fillets shelf life to 23 days based on sensorial changes mainly fillets colour characteristics.

Purpose - The purpose of this study is to examine attitudes towards fish consumption, social pressure, fish preparation and cooking skills, sensory beliefs, health involvement and fish consumption in childhood as predictors of fish consumption among consumers in their early adulthood. While the impact of these factors on fish consumption has been examined in some extent among adult consumers, this is believed to be the first study where the focus is on people in their late teens and their early 20s.Design methodology approach - A cross sectional sample of Icelanders between 17 and 26 years old (n=1,735) responded to a questionnaire. Structural equation modelling was used to estimate the direction and strength of relationships between variables.Findings - The paper finds that attitude towards fish consumption, social pressure and fish preparation and cooking skills were correlated to fish consumption. Sensory beliefs and health involvement were also correlated to fish consumption, but this relationship was mediated by attitudes. Finally, there was a relationship between fish consumption in childhood and fish consumption but that relationship was mediated by sensory beliefs and attitude.Research limitations implications - The number of external variables included in the model is limited and correlational methods were used to estimate the relationship between factors.Originality value - The decrease in fish consumption among young consumers is of concern. Understanding the role different variables play in their fish consumption habits can provide health authorities and managers in the fish industry with useful insights for strategies for increasing the intake of fish among young consumers.

Purpose - The aim of this study is to explore potential barriers to seafood consumption by young adults and the parents of young children. Knowledge of these barriers will be used to assist the development of new seafood product concepts that fulfil the needs of consumers.Design methodology approach - To gather this information, 28 infrequent consumers of seafood participated in three semi-structured two-hour focus group discussions in Denmark, Norway, and Iceland. The results were then linked to the Stage-Gate model for consumer-based new product development (NPD).Findings - The participants thought of seafood as either healthy or convenient, although there were concerns about the amount of effort required to prepare it. These concerns resulted in an expression of their need for products that are attractive, healthy, palatable, and convenient. In particular, the newly developed products should be accompanied by clear advice on preparation methods and materials. An increase in seafood availability coupled with lower prices would encourage these consumers to add seafood to their diet.Research limitations implications - Purchase-point-marketing and habitual behaviour were found to implicitly skew planned behaviour.Practical implications - Inputs for NPD related to convenience, attractiveness, quality, trustworthiness, knowledge and requirements about seafood preparation are discussed.Originality value - The present study combines qualitative methods to lead to practical input for NPD focusing on overcoming the barriers that keep consumers from choosing existing healthy seafood products. The importance of the consumers' confidence in their ability to successfully prepare a seafood meal was revealed and can be used in Stage-Gate based NPD.

The Quality Index Method (QIM) is a sensory analysis using a category scale, where the scheme measures the degree and rate of change in important criteria and in the sum total of these changes, which can be interpreted into equivalent days of storage and remaining shelf life. The development of the first QIM schemes were based on the work by Bremner [1] and are for whole fish stored in ice. There are now also QIM schemes developed for cod and plaice fillet [2,3] and for frozen cod [4-6]. The QIM scheme for frozen cod measures the storage history [5]. The QIM schemes have been developed from the viewpoint of the industry and from technical research, but there have also been studies on developing a version for the consumer QIM (C-QIM; C for consumer) [7,8]. C-QIM is not an acceptance test, but a tool for decision making for the consumer buying fish in a market or at the fishmonger [9].