Share

IIR document

Quality changes in whole gutted salmon during storage at ultra-low temperature storage (superfreezing).

Number: pap. ID: 460

Author(s) : INDERGÅRD E., MALVIK B., GULLSVAG P. E.

Summary

The objective of this study was to investigate the impact of ultralow freezing temperatures (superfreezing) and long time storage on product quality of gutted whole salmon compared with normal freezing temperature at -25°C. Superfreezing increases the quality and shelf life of sertain food products (Magnussen, 1995). 150 whole gutted salmons packed in 4 different plastic films with different gas diffusivity were frozen in freezing tunnel at -25°C and stored at -25, -45 and -60°C for 375 days. Quality analyses, including rancidity, water binding, pH, colour, microbiological activity and gapping were performed during the period. Different storage temperatures or packing materials did not affect any of the quality indicators. However, there was an increase in rancidity, microbiological activity and gapping over time, but still after 375 days the values were acceptable. A small colour change in the fat layers over time was also observed.

Available documents

Format PDF

Pages: 9 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Quality changes in whole gutted salmon during storage at ultra-low temperature storage (superfreezing).
  • Record ID : 30003073
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

Links


See other articles from the proceedings (569)
See the conference proceedings

Indexing