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Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and

Ulf Erikson¹, Solveig Uglem², Kirsti Greiff²

¹Department of Aquaculture, SINTEF Ocean, 7465 Trondheim, Norway.

Foods (Basel, Switzerland)

|November 27, 2021

Abstract:

The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.

Keywords:

freeze-chilling processing product quality value chain whitefish

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