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Topic: Freezing and thawing

Results from research on freezing and thawing

Fish may turn yellow if frozen too fresh

Simple measures for much better cod

NOK 1.5 billion to be saved on salmon transport

Better fish quality with lower freezing temperature

Projects on freezing and thawing

Thumbnail for How the state of rigor influences the freezing of fish

RigorFrys

How the state of rigor influences the freezing of fish

2023 - 2025

Thumbnail for Industrial production of fresh fish products – freezing, storage and defrosting

Fresk

Industrial production of fresh fish products – freezing, storage and defrosting

2017 - 2020

Thumbnail for Best possible quality of portioned fish through freezing, thawing and heat treatment

ProFekt

Best possible quality of portioned fish through freezing, thawing and heat treatment

2013 - 2016

Publications on freezing and thawing

The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)

Journal of Aquatic Food Product Technology, 2022
Academic article

Effekt av rigor-status før innfrysing for råstoff av torsk og hyse

2025
Nofima’s reports

Industriell løsning for tining og nedkjøling av makrell til filetering

2022
Nofima’s reports

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

Lebensmittel-Wissenschaft + Technologie, 2022
Academic article

Lakefrysing av sjømat

2021
Nofima’s reports

Økonomiske og miljømessige effekter av superkjøling av laks

2022
Nofima’s reports
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