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Salmon Quality: The Effects Of Ice And Chilled Seawater Storage
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1990
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[PDF-613.24 KB]
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Description:The Alaska seafood industry increasingly depends on chilled seawater and refrigerated seawater systems to hold salmon on tenders and fishing vessels. Yet processors note that their fish deteriorate more readily in chilled water than on ice. In an effort to determine causes of quality loss, the authors evaluated salmon during holding in various chilling systems for taste, appearance, texture, weight, salt uptake, microbiology, and biochemistry. They conclude that iced storage remains the best method for maintaining fish quality. Salmon should be held less than four days in chilled seawater systems, and should be handled carefully when transferred from the fishing vessels and tenders to iced totes.
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Sea Grant Document Number:AKU-G-90-003
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Rights Information:Public Domain
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Compliance:Library
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