Title: The effects of different cooling techniques on quality parameters of herring in relation to Malaysian fisheries and design of refrigeration system suitable for Malaysian vessels

A comparison of three different cooling systems was carried out with the environmental temperature at 2°C and 25°C using herring (Clupea harengus) as raw material. Ungutted herring was stored in flake ice, CSW, and liquid ice using un-insulated polyethylene boxes for a period of 10 days. During storage protein, fat, salt, total volatile nitrogen compounds (TVB-N) and total plate count (TPC) were monitored in fillets as well as the core temperature of the fish and the temperature of the cooling media. At 2°C, the best results were a 6 day shelf life of herring with CSW. However, the best result at 25°C was herring stored in liquid ice, giving a shelf life of 2 days. Salt content in herring stored in liquid ice increased over the storage period above paradigmatic limits. A new design of RSW for Malaysian trawlers and purse seiners is proposed.