THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

Semwanga4.2 Shelf life of redfish filletsAssessment of quality deterioration of cooked redfish fillets was done by two methods, usingthe Torry freshness and QDA schemes. The skinned fish fillets that received no extra coolingduring process (NC) or were subjected to the slurry ice cooling (SIC) prior to packaging hada similar shelf life of 11-12 days, as determined by the Torry scheme (Figure 2). The shelf lifeof CBC and SIC-CBC fillets was 8-9 and 10 days, respectively. Despite this difference,significant difference between CBC treatments and NC or SIC treatment was only observedon day 13 (p