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Published 2021

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-696-2

Publication type : Nofima’s reports

Contributors : Rotabakk, Bjørn Tore; Stien, Lars Helge; Skåra, Torstein

Series : Nofima rapportserie 33/2021

Year : 2021

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.

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