Thawing for frozen salmon, effect of frozen storage time and thawing regime
Publisher : Nofima AS
International Standard Numbers
Printed : 978-82-8296-696-2
Publication type : Nofima’s reports
Series : Nofima rapportserie 33/2021
Year : 2021
ARKIV : hdl.handle.net/11250/2833381
Quality and measurement methods
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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.