It is well documented from before that salmon fillet manufactured pre-rigor has a better quality than fish that is filleted post-rigor. This is true for both salmonids and whitefish (such as cod, saithe and haddock).
- However, we know little about what happens after a pre-rigor fillet has been frozen and thawed, and will therefore try to establish if and how the quality has changed, says Project Manager at Fiskeriforskning, Torbjørn Tobiassen.
- It will also be interesting to see if there is a difference in quality in pre-rigor frozen fillet after thawing and cold storage compared with post-rigor frozen fillet, says the scientist.
In the study, the scientists will examine two different freezing processes using salmon fillet - a traditional process with single freezing, and an American method (TruFresh). TruFresh is a relatively new technology that is used for freezing fillets and portion-sized pieces of salmon. The method involves dipping the fillet in a freezing brine where the fish is rapidly frozen at -40 degrees Celsius. This method is used by our partner in the project, Norlaks Produkter AS, amongst others.
The storage test is expected to be completed by the end of 2007.
The joint project amongst the Fillet Forum in the Norwegian Seafood Federation, Norlaks Produkter AS and Fiskeriforskning is a part of the action plan "Profitable Processing of Salmon" and is financed by the **link to object of unknown type "[]" :<Topic ofs:/system/placeholders/318311079>** and **link to object of unknown type "[]" :<Topic ofs:/system/placeholders/-23571645>**
For more information, contact Scientist Torbjørn Tobiassen, telephone (+47) 77 62 90 65.
