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Effect of icing and storage temperatures on salmon quality.

Author(s) : MAGNUSSEN O. M., JOHANSEN S., NORDTVEDT T. S.

Summary

There has been a large increase in production of salmon in recent years. However, there are also some indications of reduced quality in some of the fish on the market. It was therefore decided to do a large-scale experiment to examine the effects of handling, icing and temperatures. Experiments with ideal icing and storage at 0 deg C compared with poor icing and common industrial icing and storage at 4-5 deg C were performed. The results clearly show differences in quality losses. The well iced fish stored at 0 deg C had small changes in eyes, gills, skin, colour and smell. In the poorly iced boxes stored at 3-4 deg C, melting of ice on the exposed surfaces resulted in temperature rises after some days, even in boxes of expanded polystyrene with some insulation. This resulted in more rapid quality losses compared to ideal icing and storage. The importance of proper icing, and especially storage temperatures, was clearly demonstrated. Besides the obvious quality effect of 0 deg C in stores and the distribution chain, this will also reduce need for transport of ice and pollution from melting water.

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Details

  • Original title: Effect of icing and storage temperatures on salmon quality.
  • Record ID : 1997-0959
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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