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Impact of frozen storage period and temperature on the quality of imported atlantic salmon.

Number: 18331

Author(s) : TEZUKA A., REDO M. A., YIN Z., WATANABE M.

Summary

Japan imports large quantities of Atlantic salmon (Salmo salar) from Norway, which are transported by air freight. A previous study by our team demonstrated that switching from chilled to frozen storage enables sea shipping, which could reduce CO2-equivalent emissions by over 50%. However, the impact of frozen storage on the quality of imported salmon was not investigated. This preliminary study aims to compare the quality of chilled and frozen salmon, evaluating the latter at different storage periods. Furthermore, the proposal to raise the storage temperature of frozen food to -15°C prompted an examination of its potential impact, as well as that of -30°C, which is the typical temperature for a sea freight container. Quality was evaluated using texture, drip loss, microstructure and mitochondrial structure activity (MSA) measurements. The results showed that thawed frozen salmon exhibited quality degradation, particularly those stored at -15°C. In future, the freezing and thawing methods should be reconsidered and the possibility of a longer storage period investigated.

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Pages: 8 p.

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Details

  • Original title: Impact of frozen storage period and temperature on the quality of imported atlantic salmon.
  • Record ID : 30034733
  • Languages: English
  • Subject: Technology
  • Source: 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2026.8331

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