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Quality of salmon (Salmo salar): effect of thawing method and temperature.

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

Summary

Round frozen gutted Atlantic Salmon is sold in large quantities as a raw material. The thawing is conducted by various types of equipment, which provide a wide range of time-temperature treatments. The effects of thawing method and temperature on product quality has been revealed. Quality parameters considered were: protein content, water holding capacity, water content, colour and texture. The thawing can be conducted with media temperatures of about 20 °C; then the salmon can be chilled immediately after the core temperature passes 0 °C.

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Pages: 1998-6

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Details

  • Original title: Quality of salmon (Salmo salar): effect of thawing method and temperature.
  • Record ID : 2001-0932
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000

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