Cod and rainbow trout as freeze–chilled meal elements

Jensen, Linda; Nielsen, J. Rasmus; Jørgensen, Bo; Frosch, Stina

doi:10.1002/jsfa.3823

Cited by 7 publications

(3 citation statements)

References 39 publications

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“…Freeze-chilling of vacuum-packed cod loins was studied by Jensen et al [98]. High quality cod (Grade E) were bought and filleted immediately after landing before transport in ice to laboratory where loins were packed in individually in vacuum before they were blast frozen at −40 • C, subsequently stored at −30 • C for 46-66 days, thawed slowly at 2 • C, and chilled from 0 up to 12 days at 2 • C. The products exhibited a consistent high sensory quality for six days of chilled storage before the sensory quality decreased gradually.…”

Section: Chilled Transport Of Fish Before Freezing Ashorementioning

confidence: 99%

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Erikson

Uglem

Greiff

2021

Foods

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The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.

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Section: Chilled Transport Of Fish Before Freezing Ashorementioning

confidence: 99%

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Erikson

Uglem

Greiff

2021

Foods

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“… Jensen et al (2010) reported that a chilled product (frozen and thawed) could receive higher prices than a frozen product if the quality of the chilled product closely resembles a fresh product. Therefore, value can be maximized by: (a) employing processes that improve freezing rates and minimize ice crystal size, (b) minimize protein denaturation and oxidation during cold storage, (c) minimize the number of freeze-thaw cycles, and (d) effectively manage the cold chain throughout the entire GVC.…”

Section: Survey Methodsmentioning

confidence: 99%

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Brown

Dave

2021

PeerJ

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Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.

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“…The hypothesis is that the thermal buffering capacity of the product under thawing ensures that the product temperature remains stable and below 0°C, which should give a prolonged shelf life. We have proven in earlier studies on frozen fish [4] and on pre-fried celeriac and carrot [5] that the shelf life of these sensitive products was extended to a week or more.…”

Section: Introductionmentioning

confidence: 98%

Modelling and validation of robust partial thawing of frozen convenience foods during distribution in the cold chain

Adler‐Nissen

Zammit

2011

Procedia Food Science

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In collaboration with two commercial distributors we have tested a new concept for distribution, where convenience products for the food service industry are prepared, frozen and packed in cardboard boxes, but distributed in the chill chain at +5°C instead of in the frost chain. This will lead to a partial thawing before reaching the end user. The high thermal buffering capacity of the product under thawing ensures that the product temperature remains stable at subzero temperatures, also in cases of temperature abuse for some hours. To investigate and validate the concept, cardboard boxes packed with small blocks of a frozen model food (23 pct. Tylose® gel) and quipped with temperature loggers were distributed by trucks operating in the cold chain. In addition, controlled storage and temperature abuse experiments were conducted. To predict the product temperature-time relationship we developed a new thawing model for the slow thawing of food pieces packed in a box. The model is based on enthalpy balances under quasi-stationary conditions; a condition that is fulfilled in the practical distribution experiments. The experiments confirmed the model predictions that the products were still partially frozen even after two days or more of distribution at +5 o C, and that the temperatures inside the product and in the middle of the box were quite stable against the normal oscillations of the ambient temperature in the cold chain. The product temperature was also robust against temperature abuse, as predicted. The new distribution method not only has the potential of prolonging product shelf life but also gives the distributors an increased flexibility in the distribution chain.

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Cod and rainbow trout as freeze–chilled meal elements

Abstract: The consistent quality during storage and the high-quality shelf life are practically applicable and cod and rainbow trout seem potential candidates for freeze-chilled meal elements.

Cited by 7 publications

References 39 publications

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Modelling and validation of robust partial thawing of frozen convenience foods during distribution in the cold chain

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