The Effect of Frozen Storage on The Quality of Atlantic Salmon

Wesam Al-Jeddawi

Clemson University, USA

Received Date: 2022-08-08 | Accepted Date: 2022-08-17 | Published Date: 2022-08-24

  

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Abstract

The purpose of this research was to determine the quality changes in Atlantic Salmon stored at different freezer temperatures over 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 indicators 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 characteristics criteria reached to its limit. The predicted shelf life of freshly frozen Atlantic Salmon was 250.60 days-7°C; 274.58 days-12°C; 368.30 days-18°C; 509.61 days-29°C, and 452.99 days-77°C. While the shelf life of pre-frozen Atlantic Salmon was 244.71 days- 7°C; 289.77 days-12°C; 349.00 days-18°C; 410.85 days-29°C; and 402.98 days-77°C. Based on several quality parameters having minimal variation between 4 to 9 months at home freezer temperatures, energy savings could be realized by use of higher freezer temperatures for storage of salmon.

  

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