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Will salmon quality be changed with freeze thawing?

NORWAY - Will the positive quality characteristics of salmon immediately after slaughtering (pre-rigor), keep during freezing and subsequent thawing? This is what scientists at Fiskeriforskning now want to find out.

It is well documented from before that salmon fillet manufactured pre-rigor has a better quality than fish that is filleted post-rigor. This is true for both salmonids and whitefish (such as cod, saithe and haddock).

- However, we know little about what happens after a pre-rigor fillet has been frozen and thawed, and will therefore try to establish if and how the quality has changed, says Project Manager at Fiskeriforskning, Torbjørn Tobiassen.

- It will also be interesting to see if there is a difference in quality in pre-rigor frozen fillet after thawing and cold storage compared with post-rigor frozen fillet, says the scientist.

In the study, the scientists will examine two different freezing processes using salmon fillet - a traditional process with single freezing, and an American method (TruFresh). TruFresh is a relatively new technology that is used for freezing fillets and portion-sized pieces of salmon. The method involves dipping the fillet in a freezing brine where the fish is rapidly frozen at -40 degrees Celsius. This method is used by our partner in the project, Norlaks Produkter AS, amongst others.

The storage test is expected to be completed by the end of 2007.

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