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dc.contributor.authorChan, Sherry Stephanie
dc.contributor.authorRoth, Bjørn
dc.contributor.authorSkare, Maren
dc.contributor.authorHernar, Malin
dc.contributor.authorJessen, Flemming
dc.contributor.authorLøvdal, Trond
dc.contributor.authorJakobsen, Anita Nordeng
dc.contributor.authorLerfall, Jørgen
dc.identifier.citationAquaculture. 2020, 526en_US
dc.description.abstractThe effect of different chilling technologies on water holding and quality parameters was investigated on Atlantic salmon throughout the entire value chain. Chilling technologies of whole fish before filleting, included superchilling(S) by refrigerated seawater (RSW) or ice (I), followed by chilling of fillets with liquid nitrogen (SS, IS) or ice (SI, II). Superchilling by shell-freezing with liquid nitrogen (IS and SS) caused increased drip loss throughout storage for both raw and smoked fillets. Whole salmon stored in RSW followed by ice storage (SI) had the least drip loss. Moreover, fish stored in RSW had lower H2S producing bacteria for raw fillets, lower blood spot counts and gaping after smoking. Therefore, this method is likely more feasible than storing whole fish in ice or shell-freezing of fillets. Water content, muscle pH and colour parameters were higher for raw than smoked fillets, while breaking force, firmness and water holding capacity were higher for smoked than raw fillets.en_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.titleEffect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.localcodeThis is an open access article distributed under the terms of the Creative Commons CC-BY license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US

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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal