Effect of Freezing on the Shelf Life of Salmon. (12th August 2018)

• Record Type: Journal Article
• Authors: Dawson, Paul; Al-Jeddawi, Wesam; Remington, Nanne
• Other Names: Ibrahim Salam A. Academic Editor.
• Is Part Of: International journal of food science. Volume 2018(2018)
• Publication Date: 2018-08-12
• Subjects: Food -- Periodicals; Food industry and trade -- Periodicals; Food; Food Industry; Food; Food industry and trade; Periodicals; Electronic journals; Periodicals; Electronic journals; 664
• DOI: 10.1155/2018/1686121
• Languages: English
• ISSNs: 2356-7015

Abstract

Abstract : Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.