GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon
Start Date
8-4-2022 10:30 AM
End Date
8-4-2022 12:15 PM
Location
URC Greatroom
Document Type
Event
Abstract
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).
Keywords
Graduate Health Sciences, Physiology
GH2 -- The Effect of Frozen Storage on The Quality of Atlantic Salmon
URC Greatroom
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).