GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon
The purpose of this research was to determine the quality change in Atlantic Salmon stored at different freezing temperatures for 12 months. Salmon fillets were sliced into ~60g to 65g individual samples (length = 7.3 cm, diameter = 4 cm, thickness = 2 cm), packaged under vacuum, and stored in the r...
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ftunivsouthcar:oai:scholarcommons.sc.edu:scurs-1031 2023-05-15T15:30:31+02:00 GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon Al-Jeddawi, Wesam 2022-04-08T17:30:00Z https://scholarcommons.sc.edu/scurs/2022symposium/2022posters/25 unknown Scholar Commons https://scholarcommons.sc.edu/scurs/2022symposium/2022posters/25 SC Upstate Research Symposium Graduate Health Sciences Physiology text 2022 ftunivsouthcar 2022-06-15T20:37:57Z The purpose of this research was to determine the quality change in Atlantic Salmon stored at different freezing temperatures for 12 months. Salmon fillets were sliced into ~60g to 65g individual samples (length = 7.3 cm, diameter = 4 cm, thickness = 2 cm), packaged under vacuum, and stored in the refrigerator (3 hours) prior to freezing and pre-frozen samples were also tested. The fresh and pre-frozen salmon were placed randomly at different freezers (freezer 1 = - 7°C, freezer 2 = -12°C, freezer 3 = -18°C, freezer 4 = -29°C and freezer 5 = -77°C for 12 months and sampled monthly. Quality measurements included freeze loss, thaw loss, weight loss, lightness (L*), thiobarbituric acid reactive substances (TBARS), volatile flavor composition (hexanal) (GC-MS), firmness, water holding capacity (WHC), scanning electron microscopy (SEM) analyses (surface pore numbers and size), moisture content, ash, and sensory evaluation. In general, quality was retained to a greater extent in salmon held at -29°C and -77°C during the one-year storage compared to other storage temperatures. The shelf-life prediction was calculated for each quality indicator by the application of a zero-order reaction model. The quality limit of each quality indicator (weight loss and TBARS) was established according to their correlation with the results of sensory evaluation tests. The shelf-life was defined as the earliest date when each characteristic's criteria reached its limit. The shelf-life estimate for fresh Atlantic Salmon was - 7°C (139 days); -12°C (184); -18°C (209); -29°C (305), and -77°C (337). While the shelf-life estimate for pre-frozen Atlantic Salmon was - 7°C (136 days); -12°C (168); -18°C (211); -29°C (281), and -77°C (397). Text Atlantic salmon University of South Carolina Libraries: Scholar Commons |
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University of South Carolina Libraries: Scholar Commons |
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ftunivsouthcar |
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Graduate Health Sciences Physiology |
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Graduate Health Sciences Physiology Al-Jeddawi, Wesam GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
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Graduate Health Sciences Physiology |
description |
The purpose of this research was to determine the quality change in Atlantic Salmon stored at different freezing temperatures for 12 months. Salmon fillets were sliced into ~60g to 65g individual samples (length = 7.3 cm, diameter = 4 cm, thickness = 2 cm), packaged under vacuum, and stored in the refrigerator (3 hours) prior to freezing and pre-frozen samples were also tested. The fresh and pre-frozen salmon were placed randomly at different freezers (freezer 1 = - 7°C, freezer 2 = -12°C, freezer 3 = -18°C, freezer 4 = -29°C and freezer 5 = -77°C for 12 months and sampled monthly. Quality measurements included freeze loss, thaw loss, weight loss, lightness (L*), thiobarbituric acid reactive substances (TBARS), volatile flavor composition (hexanal) (GC-MS), firmness, water holding capacity (WHC), scanning electron microscopy (SEM) analyses (surface pore numbers and size), moisture content, ash, and sensory evaluation. In general, quality was retained to a greater extent in salmon held at -29°C and -77°C during the one-year storage compared to other storage temperatures. The shelf-life prediction was calculated for each quality indicator by the application of a zero-order reaction model. The quality limit of each quality indicator (weight loss and TBARS) was established according to their correlation with the results of sensory evaluation tests. The shelf-life was defined as the earliest date when each characteristic's criteria reached its limit. The shelf-life estimate for fresh Atlantic Salmon was - 7°C (139 days); -12°C (184); -18°C (209); -29°C (305), and -77°C (337). While the shelf-life estimate for pre-frozen Atlantic Salmon was - 7°C (136 days); -12°C (168); -18°C (211); -29°C (281), and -77°C (397). |
format |
Text |
author |
Al-Jeddawi, Wesam |
author_facet |
Al-Jeddawi, Wesam |
author_sort |
Al-Jeddawi, Wesam |
title |
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
title_short |
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
title_full |
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
title_fullStr |
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
title_full_unstemmed |
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon |
title_sort |
gh2 -- the effect of frozen storage on the quality of atlantic salmon |
publisher |
Scholar Commons |
publishDate |
2022 |
url |
https://scholarcommons.sc.edu/scurs/2022symposium/2022posters/25 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
SC Upstate Research Symposium |
op_relation |
https://scholarcommons.sc.edu/scurs/2022symposium/2022posters/25 |
_version_ |
1766360965274664960 |