Abstract
Fish is highly perishable and has a short shelf-life. Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It offers more sustainable logistic benefits as it enables the products to be held frozen and released into the chill chain as required. Freeze-chilling can offer consumers high quality fish products throughout the year. The study was performed in the industry and included industrial methods for thawing, filleting, packaging, and freezing. The effect of freeze-chilling and chilling on vacuum packed cod loins was evaluated by sensory evaluation, drip loss, and total viable counts (TVC). Loins were stored at 4°C for up to 14 days after thawing. Analyses were performed on day 0, 6, 10 and 14. The results indicated that cod loins worked well as freeze-chilled vacuum-packed loins during short-term chilled storage after thawing. Freeze-chilled samples kept acceptable quality based on the sensory score but had higher drip loss.
