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Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

Erikson, Ulf Gøran; Kjørsvik, Elin; Bardal, Tora; Digre, Hanne; Schei, Marte; Søreide, T.; Aursand, Ida Grong
Journal article, Peer reviewed
Accepted version
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URI
http://hdl.handle.net/11250/2461408
Date
2016
Metadata
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  • Institutt for biologi [1648]
  • Publikasjoner fra CRIStin - NTNU [19736]
Original version
Journal of Aquatic Food Product Technology. 2016, 25 (7), 1001-1020.   10.1080/10498850.2015.1007542
Abstract
Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods.
Publisher
Taylor & Francis
Journal
Journal of Aquatic Food Product Technology

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