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.
Highlights
Consumer preference is vital to sustaining any food commodity including the fish industry
Recent data shows North America has become the second largest Atlantic salmon market in the world having only 37 present of entire demand fulfilled by the harvest of its own
Processing and retail establishments have a high demand for fresh Atlantic salmon and the shelf-life of the fresh salmon is an important factor influencing the salmon industry
Summary
Consumer preference is vital to sustaining any food commodity including the fish industry. Atlantic salmon (Salmo Salar) shows cardiovascular, cancer inhibiting, and joint health benefits mostly due to the presence of omega-3 long-chain fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), some of which are essential and important nutrients for human body [2]. It is a highly oily fish known to be low in mercury, like tuna, catfish, and cod [2]. While freezing will slow the biological, chemical, and physical deterioration of food, degradation of food quality such as color, texture, enzymatic activity, lipid oxidation, and ice crystal structural damage still occur. More research is needed to find a balance between maintaining food quality, while maximizing energy efficiency of household and commercial freezers
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