Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

Abstract

Freezing and thawing have unexpected impacts on quality of Atlantic salmon, and efforts are needed to reduce side-effects of these processes. In order to evaluate the effects of pulsed electric field (PEF) treatment on quality of frozen-thawed salmon, the indicators associated with quality of PEF-treated (1.0 kV/cm) samples were compared with those of samples frozen and thawed without external treatment (control). Results showed that the application of PEF decreased the thawing time by 20 min from −2 °C to 0 °C. The muscle fiber of PEF-treated sample was preserved better after thawing, resulting in the total loss reduced by 6%. Sample texture and TVB-N content (12.51 mg/100 g less) showed positive effects as a result of PEF treatment. However, b value and lipid peroxidation were slightly increased due to the oxidation effect of PEF. It can be concluded the rational application of PEF has potential of extending freshness of frozen-thawed Atlantic salmon.