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...
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ftmemorialuniv:oai:research.library.mun.ca:15632 2023-10-01T03:56:04+02:00 Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery Brown, Peter Wilfred Dave, Deepika 2021-12-10 application/pdf https://research.library.mun.ca/15632/ https://research.library.mun.ca/15632/1/Current%20freezing%20and%20thawing%20scenarios.pdf https://doi.org/10.7717/peerj.12526 en eng PeerJ [Commercial Publisher] https://research.library.mun.ca/15632/1/Current%20freezing%20and%20thawing%20scenarios.pdf Brown, Peter Wilfred <https://research.library.mun.ca/view/creator_az/Brown=3APeter_Wilfred=3A=3A.html> and Dave, Deepika <https://research.library.mun.ca/view/creator_az/Dave=3ADeepika=3A=3A.html> (2021) Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery. PeerJ – the Journal of Life & Environmental Sciences, 9 (e12526). ISSN 2167-8359 cc_by_nc Article PeerReviewed 2021 ftmemorialuniv https://doi.org/10.7717/peerj.12526 2023-09-03T06:50:22Z 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 v Article in Journal/Newspaper Gadus morhua Newfoundland North Atlantic Memorial University of Newfoundland: Research Repository PeerJ 9 e12526 |
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Open Polar |
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Memorial University of Newfoundland: Research Repository |
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ftmemorialuniv |
language |
English |
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 v |
format |
Article in Journal/Newspaper |
author |
Brown, Peter Wilfred Dave, Deepika |
spellingShingle |
Brown, Peter Wilfred Dave, Deepika Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery |
author_facet |
Brown, Peter Wilfred Dave, Deepika |
author_sort |
Brown, Peter Wilfred |
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 [Commercial Publisher] |
publishDate |
2021 |
url |
https://research.library.mun.ca/15632/ https://research.library.mun.ca/15632/1/Current%20freezing%20and%20thawing%20scenarios.pdf https://doi.org/10.7717/peerj.12526 |
genre |
Gadus morhua Newfoundland North Atlantic |
genre_facet |
Gadus morhua Newfoundland North Atlantic |
op_relation |
https://research.library.mun.ca/15632/1/Current%20freezing%20and%20thawing%20scenarios.pdf Brown, Peter Wilfred <https://research.library.mun.ca/view/creator_az/Brown=3APeter_Wilfred=3A=3A.html> and Dave, Deepika <https://research.library.mun.ca/view/creator_az/Dave=3ADeepika=3A=3A.html> (2021) Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery. PeerJ – the Journal of Life & Environmental Sciences, 9 (e12526). ISSN 2167-8359 |
op_rights |
cc_by_nc |
op_doi |
https://doi.org/10.7717/peerj.12526 |
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PeerJ |
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9 |
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e12526 |
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1778525166799683584 |