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L'effet de la congélation-réfrigération sur les changements de qualité des pavés de morue (gadus morhua) pendant le stockage réfrigéré. 

The effect of freeze-chilling on quality changes of cod loins (Gadus morhua) during chilled storage.

Numéro : 1112

Auteurs : UGLEM S., NORDTVEDT T. S., GREIFF K.

Résumé

Fish is highly perishable and has a short shelf-life. Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It offers more sustainable logistic benefits as it enables the products to be held frozen and released into the chill chain as required. Freeze-chilling can offer consumers high quality fish products throughout the year. The study was performed in the industry and included industrial methods for thawing, filleting, packaging, and freezing. The effect of freeze-chilling and chilling on vacuum packed cod loins was evaluated by sensory evaluation, drip loss, and total viable counts (TVC). Loins were stored at 4°C for up to 14 days after thawing. Analyses were performed on day 0, 6, 10 and 14. The results indicated that cod loins worked well as freeze-chilled vacuum-packed loins during short-term chilled storage after thawing. Freeze-chilled samples kept acceptable quality based on the sensory score but had higher drip loss.

Documents disponibles

Format PDF

Pages : 11 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The effect of freeze-chilling on quality changes of cod loins (Gadus morhua) during chilled storage.
  • Identifiant de la fiche : 30029458
  • Langues : Anglais
  • Source : 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Date d'édition : 11/04/2022
  • DOI : http://dx.doi.org/10.18462/iir.iccc2022.1112
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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