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IIR document

Fillet yield of fresh and frozen salmon.

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

Summary

The farmed salmon were slaughtered at the processing plant or bought from other producers. Effect of storage method and time, and also of freezing on yield and quality has been measured at processing plants. Fish from one farm was stored in ice, chilled sea water and frozen-thawed for different periods. The fish was then processed under similar conditions and equipment-operators. Yields were measured during processing, and quality was controlled by subjective methods. Use of chilled sea water gave faster chilling and lower temperatures compared to icing, and handling was greatly reduced by use of containers. The yield decreased with storage time and for the frozen-thawed salmon. Variations in yield up to approximately 2% were measured at one of the processing plants. Although some loss in quality during storage and freezing-thawing, the products were of high commercial quality.

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Pages: 622-629

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Details

  • Original title: Fillet yield of fresh and frozen salmon.
  • Record ID : 1996-1059
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20

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