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Principles of maintaining high quality of Atlantic salmon (Salmo salar) during freezing, cold storage and defrosting.

Author(s) : JOHANSEN S., HAUGLAND A., MAGNUSSEN O. M.

Summary

Atlantic salmon fish are exported both fresh and frozen from Norway throughout the world. Total time consumption from the fish farmer to the customer, including processing, freezing, cold storage during transportation, intermediate storing, and defrosting, can sum up to 3 months. During this period of time the quality loss is significant, especially regarding the colour parameters. Colour was the main quality parameter considered in the study. The most important physical parameters are: storage temperature, thawing method and initial freezing rate.

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Pages: 1998-6

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Details

  • Original title: Principles of maintaining high quality of Atlantic salmon (Salmo salar) during freezing, cold storage and defrosting.
  • Record ID : 2001-0933
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000

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