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Sub-chilling of head-on gutted Atlantic salmon (Salmo salar) before filleting; effect on storage quality.

Number: 1098

Author(s) : ROTABAKK B. T., VANGEN E., LERFALL J.

Summary

Sub-chilling of salmon can contribute to reduced greenhouse gas emissions and costs by reducing the need for ice and reduced transport and use of packaging material. Sub-chilling gutted salmon (head-on) by refrigerated salt water is an emerging technology in Norway. By adding salt, the chilled salt water (CSW) temperature can be down to -3 degrees C, and sub-chilled salmon is obtained within 1-1.5 hours. This study assessed the quality of salmon fillets from sub-chilled salmon stored in EPS boxes for up to 16 days. The focus was on water content, drip loss, texture, color, freshness, and microbial growth. For fresh storage, CSW-chilling was better regarding microbiology. Therefore, sub-chilling can be concluded to be a potential means for removing the ice during transport.

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Pages: 8 p.

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Details

  • Original title: Sub-chilling of head-on gutted Atlantic salmon (Salmo salar) before filleting; effect on storage quality.
  • Record ID : 30032509
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1098

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