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Published 2021

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Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-695-5

Publication type : Nofima’s reports

Contributors : Stormo, Svein Kristian; Martinsen, Gustav; Ageeva, Tatiana N; Tobiassen, Torbjørn I

Series : Nofima rapportserie 32/2021

Year : 2021

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.

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