Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery
Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be...
Published in: | PeerJ |
---|---|
Main Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
PeerJ Inc.
2021
|
Subjects: | |
Online Access: | https://doi.org/10.7717/peerj.12526 https://doaj.org/article/76d5597ff3304cd797693d13c9872dc8 |
id |
ftdoajarticles:oai:doaj.org/article:76d5597ff3304cd797693d13c9872dc8 |
---|---|
record_format |
openpolar |
spelling |
ftdoajarticles:oai:doaj.org/article:76d5597ff3304cd797693d13c9872dc8 2024-01-07T09:43:19+01:00 Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery Pete Brown Deepika Dave 2021-12-01T00:00:00Z https://doi.org/10.7717/peerj.12526 https://doaj.org/article/76d5597ff3304cd797693d13c9872dc8 EN eng PeerJ Inc. https://peerj.com/articles/12526.pdf https://peerj.com/articles/12526/ https://doaj.org/toc/2167-8359 doi:10.7717/peerj.12526 2167-8359 https://doaj.org/article/76d5597ff3304cd797693d13c9872dc8 PeerJ, Vol 9, p e12526 (2021) Fisheries Seafood Freezing Thawing Spoilage Preservation Medicine R Biology (General) QH301-705.5 article 2021 ftdoajarticles https://doi.org/10.7717/peerj.12526 2023-12-10T01:52:19Z Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value. Article in Journal/Newspaper Gadus morhua Newfoundland North Atlantic Directory of Open Access Journals: DOAJ Articles PeerJ 9 e12526 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Fisheries Seafood Freezing Thawing Spoilage Preservation Medicine R Biology (General) QH301-705.5 |
spellingShingle |
Fisheries Seafood Freezing Thawing Spoilage Preservation Medicine R Biology (General) QH301-705.5 Pete Brown Deepika Dave Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
topic_facet |
Fisheries Seafood Freezing Thawing Spoilage Preservation Medicine R Biology (General) QH301-705.5 |
description |
Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value. |
format |
Article in Journal/Newspaper |
author |
Pete Brown Deepika Dave |
author_facet |
Pete Brown Deepika Dave |
author_sort |
Pete Brown |
title |
Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
title_short |
Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
title_full |
Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
title_fullStr |
Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
title_full_unstemmed |
Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
title_sort |
current freezing and thawing scenarios employed by north atlantic fisheries: their potential role in newfoundland and labrador’s northern cod (gadus morhua) fishery |
publisher |
PeerJ Inc. |
publishDate |
2021 |
url |
https://doi.org/10.7717/peerj.12526 https://doaj.org/article/76d5597ff3304cd797693d13c9872dc8 |
genre |
Gadus morhua Newfoundland North Atlantic |
genre_facet |
Gadus morhua Newfoundland North Atlantic |
op_source |
PeerJ, Vol 9, p e12526 (2021) |
op_relation |
https://peerj.com/articles/12526.pdf https://peerj.com/articles/12526/ https://doaj.org/toc/2167-8359 doi:10.7717/peerj.12526 2167-8359 https://doaj.org/article/76d5597ff3304cd797693d13c9872dc8 |
op_doi |
https://doi.org/10.7717/peerj.12526 |
container_title |
PeerJ |
container_volume |
9 |
container_start_page |
e12526 |
_version_ |
1787424579211231232 |