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Quality and safety of atlantic cod (Gadus morhua) after thawing in water at different temperatures

Quality and safety of atlantic cod (Gadus morhua) after thawing in water at different temperatures

Category
Conference lecture and academic presentation
Abstract
The catch of marine whitefish is typically seasonal, whereas the land based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products.
Client
  • Norges forskningsråd / 261709
  • Norges forskningsråd / 233709
Language
English
Author(s)
Affiliation
  • SINTEF Ocean / Sjømatteknologi
  • Institute of Marine Research
  • Norwegian University of Science and Technology
  • Norwegian University of Science and Technology
Presented at
REfood Symposium
Place
BITS Pilani, Goa
Date
07.02.2018 - 08.02.2018
Organizer
SINTEF Ocean, BITS Pilani
Year
2018