The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing
Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long-distance export, a study was designed to investigate the effects of sub-chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon...
Published in: | Journal of the Science of Food and Agriculture |
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Language: | English |
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Online Access: | https://hdl.handle.net/11250/3137167 https://doi.org/10.1002/jsfa.13643 |
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/3137167 2024-09-15T17:56:06+00:00 The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing Lerfall, Jørgen Vangen, Emma Rotabakk, Bjørn Tore 2024 application/pdf https://hdl.handle.net/11250/3137167 https://doi.org/10.1002/jsfa.13643 eng eng Wiley Journal of the Science of Food and Agriculture. 2024, 1-13. urn:issn:0022-5142 https://hdl.handle.net/11250/3137167 https://doi.org/10.1002/jsfa.13643 cristin:2278564 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no 1-13 Journal of the Science of Food and Agriculture Journal article Peer reviewed 2024 ftntnutrondheimi https://doi.org/10.1002/jsfa.13643 2024-07-04T23:32:27Z Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long-distance export, a study was designed to investigate the effects of sub-chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon chilled on wet ice before filleting and freezing was used as a control for the experimental factor chilling, whereas fresh fillets were used for the frozen–thawed samples. Results: The pre-freezing chilling method interacted with the storage protocol and significantly affected the product. For fresh stored fillets, sub-chilling improved the microbiological and textural stability and degradation of proteins. After 1 month of frozen storage, sub-chilled fillets gave better color and textural properties, less adenosine triphosphate degradation and protein denaturation. In addition, sub-chilled 4-month-frozen fillets also showed improved microbial stability compared to those initially chilled with ice before frozen storage. Quality was lost as a function of storage. Fresh fillets generally had higher bacterial counts, surface breaking force, firmness, hue and contents of inosine monophosphate, and lower drip loss and inosine (HxR) levels than those stored frozen–thawed. Moreover, 4-month-frozen fillets had higher HxR levels and lower psychrotrophic viable count growth than those that were frozen for 1 month. The time fillets were stored frozen did not profoundly affect their quality. Conclusion: It is concluded that a frozen product might be competitive with a fresh product when sub-chilling is performed before freezing, especially when including the environmental benefits of frozen export by boat rather than air freight. publishedVersion Article in Journal/Newspaper Atlantic salmon Salmo salar NTNU Open Archive (Norwegian University of Science and Technology) Journal of the Science of Food and Agriculture 104 13 8130 8142 |
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Open Polar |
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NTNU Open Archive (Norwegian University of Science and Technology) |
op_collection_id |
ftntnutrondheimi |
language |
English |
description |
Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long-distance export, a study was designed to investigate the effects of sub-chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon chilled on wet ice before filleting and freezing was used as a control for the experimental factor chilling, whereas fresh fillets were used for the frozen–thawed samples. Results: The pre-freezing chilling method interacted with the storage protocol and significantly affected the product. For fresh stored fillets, sub-chilling improved the microbiological and textural stability and degradation of proteins. After 1 month of frozen storage, sub-chilled fillets gave better color and textural properties, less adenosine triphosphate degradation and protein denaturation. In addition, sub-chilled 4-month-frozen fillets also showed improved microbial stability compared to those initially chilled with ice before frozen storage. Quality was lost as a function of storage. Fresh fillets generally had higher bacterial counts, surface breaking force, firmness, hue and contents of inosine monophosphate, and lower drip loss and inosine (HxR) levels than those stored frozen–thawed. Moreover, 4-month-frozen fillets had higher HxR levels and lower psychrotrophic viable count growth than those that were frozen for 1 month. The time fillets were stored frozen did not profoundly affect their quality. Conclusion: It is concluded that a frozen product might be competitive with a fresh product when sub-chilling is performed before freezing, especially when including the environmental benefits of frozen export by boat rather than air freight. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Lerfall, Jørgen Vangen, Emma Rotabakk, Bjørn Tore |
spellingShingle |
Lerfall, Jørgen Vangen, Emma Rotabakk, Bjørn Tore The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
author_facet |
Lerfall, Jørgen Vangen, Emma Rotabakk, Bjørn Tore |
author_sort |
Lerfall, Jørgen |
title |
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
title_short |
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
title_full |
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
title_fullStr |
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
title_full_unstemmed |
The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub-chilling before freezing |
title_sort |
quality of frozen–thawed atlantic salmon (salmo salar l.) fillets as affected by sub-chilling before freezing |
publisher |
Wiley |
publishDate |
2024 |
url |
https://hdl.handle.net/11250/3137167 https://doi.org/10.1002/jsfa.13643 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
1-13 Journal of the Science of Food and Agriculture |
op_relation |
Journal of the Science of Food and Agriculture. 2024, 1-13. urn:issn:0022-5142 https://hdl.handle.net/11250/3137167 https://doi.org/10.1002/jsfa.13643 cristin:2278564 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no |
op_doi |
https://doi.org/10.1002/jsfa.13643 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
104 |
container_issue |
13 |
container_start_page |
8130 |
op_container_end_page |
8142 |
_version_ |
1810432309666512896 |