The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
The variations of biochemical, structural, sensory and microbiological characteristics of salmon were examined during the long-term frozen storage at –25 °C, –45 °C and –60 °C. The effects of four different types of packaging materials were studied as well. Lipid oxidation was measured by peroxide v...
Published in: | International Journal of Refrigeration |
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Online Access: | http://hdl.handle.net/11250/2492556 https://doi.org/10.1016/j.ijrefrig.2013.05.011 |
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ftsintef:oai:sintef.brage.unit.no:11250/2492556 2023-05-15T15:32:33+02:00 The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) Indergård, Erlend Tolstorebrov, Ignat Larsen, Hanne Eikevik, Trygve Magne 2014 application/pdf http://hdl.handle.net/11250/2492556 https://doi.org/10.1016/j.ijrefrig.2013.05.011 eng eng Egen institusjon: 201306 Norges forskningsråd: 225351 International journal of refrigeration. 2014, 41 27-36. urn:issn:0140-7007 http://hdl.handle.net/11250/2492556 https://doi.org/10.1016/j.ijrefrig.2013.05.011 cristin:1033323 27-36 41 International journal of refrigeration Journal article Peer reviewed 2014 ftsintef https://doi.org/10.1016/j.ijrefrig.2013.05.011 2021-08-04T11:59:19Z The variations of biochemical, structural, sensory and microbiological characteristics of salmon were examined during the long-term frozen storage at –25 °C, –45 °C and –60 °C. The effects of four different types of packaging materials were studied as well. Lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). After 1 year of storage at –25 °C, the concentration of PV in red and white fish muscles increased from 1.26 to 1.82, and from 1.08 to 1.76, respectively. Formation of TBARS was higher in the red muscles than in the white, and reached a value of 14.04 (mg malondialdehyde (MDA) kg-1 of fish) after 1 year of storage at –25 °C. Decreasing the temperature to –45 °C inhibited PV and TBARS formation, but the use of the best packaging materials gave equally good results at –25 °C. The concentrations of oxidation products were quite low for the storage conditions examined, which was reflected by the sensory analyses. The sensory analyses showed that salmon stored for 1 year at –25 °C maintained a level of quality comparable with fresh salmon. The colour alteration was affected by the storage time. The storage at –60 °C reduced drip loss (2.0% from total mass) when compared with those of the higher storage temperatures, but other quality improvements were not significant. submittedVersion Article in Journal/Newspaper Atlantic salmon Salmo salar SINTEF Open (Brage) International Journal of Refrigeration 41 27 36 |
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English |
description |
The variations of biochemical, structural, sensory and microbiological characteristics of salmon were examined during the long-term frozen storage at –25 °C, –45 °C and –60 °C. The effects of four different types of packaging materials were studied as well. Lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). After 1 year of storage at –25 °C, the concentration of PV in red and white fish muscles increased from 1.26 to 1.82, and from 1.08 to 1.76, respectively. Formation of TBARS was higher in the red muscles than in the white, and reached a value of 14.04 (mg malondialdehyde (MDA) kg-1 of fish) after 1 year of storage at –25 °C. Decreasing the temperature to –45 °C inhibited PV and TBARS formation, but the use of the best packaging materials gave equally good results at –25 °C. The concentrations of oxidation products were quite low for the storage conditions examined, which was reflected by the sensory analyses. The sensory analyses showed that salmon stored for 1 year at –25 °C maintained a level of quality comparable with fresh salmon. The colour alteration was affected by the storage time. The storage at –60 °C reduced drip loss (2.0% from total mass) when compared with those of the higher storage temperatures, but other quality improvements were not significant. submittedVersion |
format |
Article in Journal/Newspaper |
author |
Indergård, Erlend Tolstorebrov, Ignat Larsen, Hanne Eikevik, Trygve Magne |
spellingShingle |
Indergård, Erlend Tolstorebrov, Ignat Larsen, Hanne Eikevik, Trygve Magne The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
author_facet |
Indergård, Erlend Tolstorebrov, Ignat Larsen, Hanne Eikevik, Trygve Magne |
author_sort |
Indergård, Erlend |
title |
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
title_short |
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
title_full |
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
title_fullStr |
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
title_full_unstemmed |
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) |
title_sort |
influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed atlantic salmon (salmo salar) |
publishDate |
2014 |
url |
http://hdl.handle.net/11250/2492556 https://doi.org/10.1016/j.ijrefrig.2013.05.011 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
27-36 41 International journal of refrigeration |
op_relation |
Egen institusjon: 201306 Norges forskningsråd: 225351 International journal of refrigeration. 2014, 41 27-36. urn:issn:0140-7007 http://hdl.handle.net/11250/2492556 https://doi.org/10.1016/j.ijrefrig.2013.05.011 cristin:1033323 |
op_doi |
https://doi.org/10.1016/j.ijrefrig.2013.05.011 |
container_title |
International Journal of Refrigeration |
container_volume |
41 |
container_start_page |
27 |
op_container_end_page |
36 |
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1766363040771473408 |