Effect of Freezing on the Shelf Life of Salmon

freezing
shelf-life
salmon

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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.

Copyright © 2018 Paul Dawson et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Effect of Freezing on the Shelf Life of Salmon.pdf (4.1 MB)

Source of article: https://www.hindawi.com/journals/ijfs/2018/1686121/