Acronym NA
Category
Seafood Processing
Title "Frysing av pre-rigor laksefilet - kvalitet og holdbarhet under fryselagring og etter tining - Freezing of pre-rigor salmon fillet - quality and durability during freeze storage and after thawing" Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Not available (Not available) ,
Start year 2006 End year 2008 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/572024/ Summary The project focuses on whether the rigor condition of the raw material during freezing (pre- or post-rigor) affects the quality of the product through the expected shelf life during freeze storage and after thawing of frozen samples. In the project, fillet portions of salmon were frozen pre- or post-rigor, respectively, in two different freezing processes: TRUFRESH® and tunnel freezing. The samples were fillet pieces (≈150 grams) which were produced in different rigor conditions and packed in plastic and vacuum packed. The samples were frozen shortly after production. Sampling was performed 6 times, where thawing was performed according to a standard thawing procedure (thawing in cold rooms at 0-2ºC). After thawing, quality analyzes were performed and at some of the withdrawals, the thawed samples were refrigerated for 21 days at 0-2ºC. The rigorous state of the raw material during filleting and freezing significantly affected the results of sensory assessment of cooked samples. The pre-rigor samples stood out with harder consistency and less splitting than the post-rigor samples, which did not unequivocally have a positive effect on the quality of the food. The sensory panel considered the post-rigor samples to be more juicy, better to chew and with a better taste than the pre-rigor samples after thawing.
The drip loss during thawing was affected by the freezing method. Trufresh gave significantly lower drip loss than tunnel freezing when you look at all the outlets during the freeze storage period as a whole.
During cold storage after thawing, the pre-rigor groups had the longest shelf life, both analyzed microbiologically and assessed sensory
Keywords
Fish;
Process efficiency;
Salmon;
Fish products;
Slaughtering systems ;
Fish quality;
Marine Region
76
Not associated to marine areas
0
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