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L'influence des méthodes d'entreposage par superréfrigération sur la localisation/répartition des cristaux de glace au cours de l'entreposage du Saumon (Salmo salar) de l'Atlantique.

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

Auteurs : KAALE L. D., EIKEVIK T. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar).
  • Identifiant de la fiche : 30014703
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 52
  • Date d'édition : 06/2015
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2014.12.022

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