The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)

Indergård, Erlend; Tolstorebrov, Ignat; Larsen, Hanne; Eikevik, Trygve Magne

doi:10.1016/j.ijrefrig.2013.05.011

Cited by 54 publications

(36 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Volatile patterns indicated that fish stored at À20 C was the most oxidised and that little difference was observed between À80 and À30 C. On the basis of their observations, the ranking order À20 C> À30 C> À80 C was obtained for the development of oxidation products in fish stored at freezing temperatures. Likewise, both Indergård et al (2014) and Karlsdottir et al (2014a) recently confirmed that pattern. The first authors examined lipid oxidation, by PV and TBARS, in Atlantic salmon during a long-term frozen storage at -25, -45 and -60 C. After 1 year of storage at -25 C, the concentration of PV in red and white fish muscles increased from 1.26 to 1.82 and from 1.08 to 1.76 meq O 2 /kg fat, respectively.…”

mentioning

confidence: 60%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

164

106

View full text Add to dashboard Cite

Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

show abstract

mentioning

confidence: 60%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

164

106

View full text Add to dashboard Cite

show abstract

“…In particular, the FA composition of the TL extract was quite stable throughout storage. According to previous studies on salmonids such as rainbow trout ( Oncorhynchus mykiss , Walbaum 1972) and Atlantic salmon, FA showed a low oxidation rate. In particular, CD and TBARS values confirmed that fillets from Atlantic salmon were not prone to oxidation, despite their high content of TL.…”

Section: Discussionmentioning

confidence: 94%

“…According to previous studies on salmonids such as rainbow trout ( Oncorhynchus mykiss , Walbaum 1972) and Atlantic salmon, FA showed a low oxidation rate. In particular, CD and TBARS values confirmed that fillets from Atlantic salmon were not prone to oxidation, despite their high content of TL. In effect, data obtained in the present study showed that TBARS values after 14 days of storage were much lower than 8 mg malondialdehyde kg −1 , which is the limit of acceptability proposed for most fish species.…”

Section: Discussionmentioning

confidence: 94%

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

et al. 2015

View full text Add to dashboard Cite

show abstract

“…On the other hand, vacuum packaging before freezing is also very effective to prevent direct contact of products with the coolant in the freezing process. Several recent studies have reported that vacuum packaging could minimize dehydration, and prevent the effects of freezer burn, or oxidation, and then further prolong shelf period of the frozen products (Indergård, Tolstorebrov, Larsen, & Eikevik, 2014;Kaale, Eikevik, Bardal, & Kjorsvik, 2013;Truong, Buckow, Nguyen, & Stathopoulos, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Pan

Zhang

Shen

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p < .05) on the decrease of salt extractable protein and total SH content, Ca2+‐ATPase activity were observed in CIF than AF. Compared with the AF treatment, the CIF technique improved the quality of frozen carp fillets overall and the shelf‐life could be extended to at least 6 months. The findings indicated that cryogenic immersion freezing could be an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility. Practical applications Bighead carp fillets were frozen approximately 4.5 times faster by cryogenic cabinet quick freezer than by air‐blast freezer. Cryogenic immersion frozen carp fillets had better overall quality as compared with the samples frozen by air‐blast freezer. Cryogenic immersion freezing could be considered as an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility.

show abstract

The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)

Cited by 54 publications

References 39 publications

From farm to fork: lipid oxidation in fish products. A review

From farm to fork: lipid oxidation in fish products. A review

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Contact Info

Product

Resources

About