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The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar).

Author(s) : KAALE L. D., EIKEVIK T. M.

Type of article: Article

Summary

The objective of this work was to study the influence of superchilling storage methods, shell freezing and non-shell freezing on the location/distribution of ice crystals during the superchilled storage of salmon. Physical measurements, water holding capacity and drip loss were also studied. Non-shell frozen samples resulted in extracellular ice crystals. Shell frozen samples showed both intracellular and extracellular ice crystals with a uniform distribution. Liquid loss (LL) decreased with storage time in both superchilling storage methods. There was no significant difference (p > 0.05) in LL between shell and non-shell frozen samples. There was significant difference (p < 0.05) in the drip loss between shell frozen samples (1.62% as maximum) and non-shell frozen samples (1.4% as maximum). The information on the characteristics of ice crystals (location/distribution), which has a strong influence on the quality of the final superchilled food, is a factor key for the manufacturing of products with desired quality and shelf life.

Details

  • Original title: The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar).
  • Record ID : 30014703
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 52
  • Publication date: 2015/06
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2014.12.022

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