Salmon Quality: The Effects Of Delayed Chilling

Crapo, Chuck; Kramer, Donald E.; Doyle, John P.

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Salmon Quality: The Effects Of Delayed Chilling

1986
By Crapo, Chuck ; Kramer, Donald E. ; Doyle, John P.
Series: Marine advisory bulletin ; no. 23

[PDF-378.35 KB]

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Personal Author:

Crapo, Chuck ; Kramer, Donald E. ; Doyle, John P.

Crapo, Chuck ; Kramer, Donald E. ; Doyle, John P. Less -
Corporate Authors:

Alaska Sea Grant College Program
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)

Sea Grant ; OAR (Oceanic and Atmospheric Research) Less -
Sea Grant Program:

AKU (Alaska Sea Grant)
Description:

Proper cooling of the catch is the most important action that a fisherman can take. Two factors make chilling effective: the temperature of the fish must be reduced to 32 deg. F and the chilling must be done quickly. However, the process of `quick' chilling differs widely in Alaska's salmon fisheries. These different chilling practices cause wide variation in salmon quality. This paper reports on an investigation of the quality changes that occur when chilling is delayed 0, 12, 24, and 48 hours. It also provides the basis for recommendations on how quickly fish should be cooled.
Keywords:

[+]

Fish Handling Quality Control Salmon
Series:

Marine advisory bulletin ; no. 23
Sea Grant Document Number:

AKU-G-86-003
Document Type:

Miscellaneous
Funding:

Grant no. NA86AA-D-SG041
Place as Subject:

Alaska
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:8220b91b76b35472bbc1aeb8c7901fe261a0a510bff7d65422c7637c72147912
Download URL:

https://repository.library.noaa.gov/view/noaa/38991/noaa_38991_DS1.pdf
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Salmon Quality: The Effects Of Delayed Chilling

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