The effect of two different thawing procedures on product quality of tusk (Brosme brosme)

Abstract

Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It offers logistical benefits like year-round production and product availability, as well as improved food safety. The study was performed in an industry setting comparing two different thawing procedures 1) traditional thawing at cold storage and 2) thawing in a cabinet with extreme thawing conditions. The effect of the different thawing methods on vacuum-packed loins were evaluated by sensory evaluation, colour analysis, drip loss and microbiology. Loins were stored at 4 °C for up to 12 days after thawing, and analyses were performed on day 0, 6, 10 and 12. The results indicated that tusk worked well as freeze-chilled vacuum-packed loins during short-term chilled storage after thawing. However, loins from the thawing cabinet were of poorer quality compared to traditional cold storage thawing with higher drip loss, higher microbial activity, and less desirable colour, texture, shine and smell.