Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador's northern cod (Gadus morhua) fishery.

ABSTRACT: Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or

SUBMITTER: Brown P 

PROVIDER: S-EPMC8667752 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature