Thawing for frozen salmon, effect of frozen storage time and thawing regime
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-696-2
Publication type : Nofima’s reports
Series : Nofima rapportserie 33/2021
Year : 2021
Links
:
ARKIV
:
hdl.handle.net/11250/2833381
Research areas
Quality and measurement methods
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Atlantic salmon fillets were frozen with dry ice in this test and stored for one or four mounts, before thawing in water (4 °C, 4 h) or air (4 °C, 12 h) before drip loss, rigor-contraction, texture and color was assessed. Fresh fillets stored at 0.1 °C for seven days were used as a control. Frozen salmon fillets have many of the same qualities as fresh fillets. Only firmness, redness and yellowness differed between frozen and fresh fillets. In addition, the thawing regime affected drip loss, and frozen storage time affected rigor-contraction, color, texture and drip loss.
