Brine freezing of seafood
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-695-5
Publication type : Nofima’s reports
Series : Nofima rapportserie 32/2021
Year : 2021
Links
:
ARKIV
:
hdl.handle.net/11250/2787329
Research areas
Preservation
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Haddock is a very delicate raw-material and has typically more issues with gaping and loss through production. It is sensitive to freezing and is, in comparison to for instance cod, a less successful candidate for long time frozen storage. In this project we show that fast freezing rate (through brine freezing) in combination with adequate frozen storage temperature produces better quality compared to blast frozen fish stored at same temperature. Excessive salt can be removed during the (water) thawing process and no salt seem to migrate through the skin during frozen storage. Filet products is however more exposed to the salt and the removal through water thawing is a prerequisite.
