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Deep frozen salmon: differences in quality after storage at different temperatures following different storage periods.

Author(s) : ANDERSEN U. B., STEINSHOLT K.

Type of article: Article

Summary

Some effects of various sub-zero storage temperatures on quality of Atlantic salmon (Salmo Salar), were sensorically assessed. The fish were fed three different diets, containing 12, 17 and 22% fat. After two months of storage at -30 deg C, the fish were kept at -13 deg C, -18 deg C and -35 deg C and sensorically assessed after one, three and five months. Results are given.

Details

  • Original title: Deep frozen salmon: differences in quality after storage at different temperatures following different storage periods.
  • Record ID : 1992-2874
  • Languages: English
  • Source: Nor. J. agric. Sci. - vol. 6 - n. 3
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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