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Pre-mortal chilling of farmed salmon.

Author(s) : SKJERVOLD P. O., FJAERA S. O., CHRISTOFFERSEN K.

Summary

To obtain a high product quality and prolonged shelf life, experiments have been carried out to develop a method of chilling Atlantic salmon (Salmo salar L.) alive, prior to anaesthetisation. The objective of the present study was to predict core temperature in live salmon as a function of chilling time, initial fish temperature, fish weight and temperature of chilling water. The experiments were carried out at Bremnes Fryseri AS (Norway). Chilling alternatives were: 1) live salmon in circulated sea water; 2) live salmon in non-circulated seawater; and 3) slaughtered salmon in non-circulated seawater. Experiments showed that a major improvement in the rate of chilling is obtained by chilling live salmon in circulated sea water (method 1), compared to the other methods studied. A model was made describing the relation between the chilling time and body temperature of the fish. The model was based on the measured temperatures in the fish during the chilling periods. The coefficient of determination indicates that 89% of the variability in temperature is explained by the model.

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Details

  • Original title: Pre-mortal chilling of farmed salmon.
  • Record ID : 1997-0957
  • 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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