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Document IIF

Modifications de la qualité du saumon entier vidé pendant l'entreposage à très basse température (surcongélation).

Quality changes in whole gutted salmon during storage at ultra-low temperature storage (superfreezing).

Numéro : pap. ID: 460

Auteurs : INDERGÅRD E., MALVIK B., GULLSVAG P. E.

Résumé

The objective of this study was to investigate the impact of ultralow freezing temperatures (superfreezing) and long time storage on product quality of gutted whole salmon compared with normal freezing temperature at -25°C. Superfreezing increases the quality and shelf life of sertain food products (Magnussen, 1995). 150 whole gutted salmons packed in 4 different plastic films with different gas diffusivity were frozen in freezing tunnel at -25°C and stored at -25, -45 and -60°C for 375 days. Quality analyses, including rancidity, water binding, pH, colour, microbiological activity and gapping were performed during the period. Different storage temperatures or packing materials did not affect any of the quality indicators. However, there was an increase in rancidity, microbiological activity and gapping over time, but still after 375 days the values were acceptable. A small colour change in the fat layers over time was also observed.

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Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Quality changes in whole gutted salmon during storage at ultra-low temperature storage (superfreezing).
  • Identifiant de la fiche : 30003073
  • Langues : Anglais
  • Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Date d'édition : 21/08/2011

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