Frozen Salmon: Nutritive Value and Rapid Freezing Technology

This article discusses the nutritive value of salmon and the benefits of rapid freezing technology in preserving its quality. It explores the comparison between fresh and frozen salmon and the impact of freezing on its color, texture, and nutritional content.

Running head: FROZEN SALMON
Frozen Salmon
Name of the Student
Name of the University
Author Note

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Introduction
`Salmon is one of the most popular sea foods of the modern world and the main
reason of being so popular among the food lovers around the world is associated with the
nutritive value of the fish. It is reported that, by consuming salmon one can easily prevent
different type of disease such as heart disease and cancer as well. On the other hand, it is also
reported that, the salmon fish has one of the most beneficial fatty acids that is omega 3 fatty
acid (Wu et al. 2014). This beneficial effect of this fish has make this fish very popular
around the world. Not only the presence of omega 3 fatty acids, but the presence of other
various vitamins and nutrients also help this fish to be appreciated by the people around the
world (Dawson, Al-Jeddawi and Remington 2018).
Salmon is the term that is used to refer any fish of the Salmonidae family that
includes, the fishes like Trout, grayling and whitefish. These fishes are mainly ray-finned and
this species of fishes are mainly available in the region of Pacific Ocean and North Atlantic
Oceans. Most of the Salmon species are anadromous that is these species of fishes mainly
complete their hatching process in the fresh water and after that they move to the ocean.
Again in the time of hatching, they swim to the fresh water again (Henriques et al. 2014).
In recent time, due to high market demand of the Salmon family fishes, it has become
very important to store the fishes and to deliver it to the market as well. The use of freezing
technology in the food industry along with the fishery industry, has become very popular as it
has higher capacity to keep a product intact for longer period of time as well. Hence, this
freezing technology is highly used in the processing of foods. Moreover, according to the
study of Eitenmiller, Landen Jr and Ye (2016), it is reported that, rapid freezing technology is
very much effective in storing the fishes for a longer period of time. Moreover, it is also
reported that, the rapid chilling technology also helps in maintain the quality of the fish as

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well. As with the time, the consumers are become very conscious about their health and diet
and so they are more concentrating on the quality of the food product that they are consuming
as part of their daily diet (Kaale et al. 2013). Therefore the vitamin and mineral enriched
property of the Salmon fish is a good reason for having Salmon as a part of their daily diet.
So, it is the duty of the companies supplying Salmon to the various market of the world to
provide a good quality salmon to the consumers. The existence of the freezing technology has
made the responsibilities of the companies easier as they can easily store the salmon fish for a
long period of time without making it disrupted. Moreover, in multiple studies, it is reported
that, rapid freezing has multiple positive sides while compared with the normal freezing
process and thus in most of the cases, salmon is stored by using this rapid freezing process
(Kaale and Eikevik 2013). Although, all of the fresh foods along with Salomon fishes shows
good nutritious value while they are consumed in a fresh manner. Hence, some people likes
to consume it as a fresh. However, it is not possible to consume a fresh salmon all the time
due to its availability only in the ocean. On the contrary, it is also reported that, frozen fish
are capable of maintaining good colour, structure and nutritional while fresh salmon can lose
the colour and textures if they are not stored in a proper manner ((Kaale and Eikevik 2012).
In this literature review, the comparison in between the fresh salmon and effect of
rapid refrigeration on the quality of salmon in a brief manner.
Review of Literature
Quality of Fresh Salmon
In a fresh Salmon, it is reported that, the fish generally contains 16-21% of high
quality animal protein and the amount of fat in a fresh salmon is almost 0.2-5%. Along with
this, the fish also contains different type of minerals, and vitamins as well. From the several
studies, it is reported that in the fish, the amount of minerals is almost 1.2% to 1.5% and the
amount of carbohydrate is almost 0-0.5% and there is 66 per cent to 81 per cent moisture in

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the salmon fish structure as well (Dawson, Al-Jeddawi and Remington 2018; Shumilina et al.
2016). However, it is also evident that all the fishes do not have the same amount of nutrient
content as well and this varies from one species to another. From the above data, it is reported
that, the major component of a fish is the moisture of the fish and hence, it can be said that,
the moisture is very crucial to hold all the nutritional components in the fish structure as well
and it is associated with the enhancement of the shelf life of the salmon fish as well. Protein
is the primary component in case of most of the fishes and from the component analysis of
the salmon fish it is reported that, in the body of the salmon, there is almost 18-22% of crude
proteins and it is also applicable for most of the finfish muscle containing fishes of the ocean
(Ottestad, Enersen and Wold 2011). Apart from that, the body composition analysis also
revealed that, the fish protein has a complete amino acid profile and those protein have also
have high degree of adjustability as well (Deepika et al. 2014; Barraza, León and Álvarez
2015). Another important aspects of the fresh salmon is the lipid and ash content of the fish.
However, it is evident that along with the variability of the size and type of the fishes, this
lipid content of the fish body may also vary. Therefore, in multiple studies, it is reported that,
along with the changing of the season and harvesting habitat of the salmon, this lipid and ash
content of the salmon may also vary from time to time. However, in case of fresh salmon
fillet, the fat content is different according to the fish species, cutting structure of salmon
fillet as well. For example, it can be said that, the fat content of the Norwegian Salmon is
ranged from 11% to 19% (Kaale and Eikevik 2013). The fish oil of the salmon fish generally
contains a high amount of polyunsaturated fatty acids that can help in the improvement of the
various health condition such as heart diseases as this fish oils are capable of reducing the
cholesterol levels of the body as well (Henriques et al. 2014). The fish also provides a huge
source of vitamins like Vitamin A and D and minerals like phosphorus, magnesium,

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selenium, and iodine (Eitenmiller, Landen Jr and Ye 2016). However, it is also evident that
in case of fresh and frozen salmon, all of the vitamin and mineral content may almost same.
Like all the fishes, salmon also has a distinctive muscle structure which is more prone
to degradation in a rapid manner as well. Therefore, it is reported that, the fish structure may
vary according to the type of species, environment, maturity levels of the fishes and the
seasonal condition of the environment as well but it is reported that all the fishes have
common red and white muscle structure. A fresh salmon generally have the 30% red muscle
of overall muscle content of the body and on the other hand, the it is reported that, this red
muscles are the primary muscle type of the body of the salmon and this is reported by various
researchers that this muscles are mainly involved in the aerobic activities and swimming of
the fishes as well (Kaale and Eikevik 2013). In a fresh salmon, the red muscle of the fish has
higher amount of lipid content of the body and thereby such muscle in the body of the fresh
salmon is associated with the lipid oxidation process as well. In case of the fatty fishes, the
process of this lipid oxidation is more prominent and in a fresh Atlantic salmon the lipid
oxidation is often reported as well. Along with this, the presence of trimethylamine oxides is
also reported to be present in the red muscle of the fresh salmon and this compound can be
enzymatically degraded as well and thereby produces the chemical compounds such as
formaldehyde and deimethylamine (Shumilina et al. 2016; Henriques et al. 2014). On the
contrary to the red muscle of the fresh salmon, 70% of the body weight is comprised of the
white muscle of the fresh salmon and this muscle is associated with the anaerobic activities of
the fish muscles. Apart from that, there is another type of muscle that is mosaic muscle and it
is the location where the red and white muscles coincided with each other and it is also
reported that the fatty fishes such as Atlantic salmon has such kind of muscles and it is
mostly observed in the cases of the fresh salmon as well. In case of storage of the salmon
fish, it is reported that, there is a chemical side chain reaction inside the fish muscle as well

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and that may cause the aggregation and the denaturation of the proteins which are associated
with the muscle structure activity of the fresh salmon as well (Pooley et al. 2013; Shumilina
et al. 2016).
Along with the increased amount of demand of salmon in the markets around the
world, it has become very evident to store the fishes in order to serve them in various corners
of the world. From the data of the global fish consumption, it is reported that, the in last few
years the consumption of the salmon in the global market has enhanced in a high manner and
thus it is very crucial to store the fishes and simultaneously this storing technology will also
help to keep the fish in a good and fresh condition with adequate colour and texture.
According to the study of Dawson, Al-Jeddawi and Remington (2018), it is reported that, in
the year of 2012, almost 1.78 million tomes of Atlantic Salmons were harvested from the
Atlantic Ocean and it is reported that this species of salmon is the mostly favoured salmon by
the consumers of the world as well. So, it is quite evident this huge amount of fish must be
stored in order to maintain the colour texture, quality of the fish as well. Not only the normal
harvesting, but in various countries of the world, salmon is cultivated as a part of the farming
process. The countries like Norway, North America, New Zealand, UK, and Chile have
higher amount of salmon production through the cultivation process as well (Dawson, Al-
Jeddawi and Remington 2018). From the recent data, it is reported that, the North America is
the second largest market of the salmon production and by their production of salmon only
37% of the total demand of salmon is fulfilled of the requirement of world. Salmon
processing and storing are very important for the salmon processing industry. From the data,
it was reported that the world fish consumption was 9.9 kg in 1960 per capita and in the year
of 2015, the amount of fish consumption was 20.2 kg per capita (Dawson, Al-Jeddawi and
Remington 2018). As per the report of FAO, it is assumed that the consumption of the fish
will increase more in the near future as well and so, the importance of storing the fish by

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using the rapid deep freeze technology will be definitely required in the processing industry.
In the Asian countries, it is expected that, the fish consumption will be greatly enhanced in
the upcoming years. In the developing countries, it is expected that, the consumption of fish
will be enhanced by 57% to the 98.6 million tones in the year of 2020 from 62.7 million in
the year of 1997 (Dawson, Al-Jeddawi and Remington 2018). However, in various countries,
the consumption of the salmon is dependent on the species of the salmon as well and this
phenomena is mostly observed in the US. In between the year of 2000 to 2004 the overall
salmon consumption was almost 284,000 metric tones and among the overall consumption,
the amount of pacific salmon consumption was almost 105,000 metric tones that was almost
37% of the total salmon consumption of the country. Therefore, it was also reported that the
consumption of Atlantic salmon was much higher than that of the pacific salmon in the
country (67% of overall salmon consumption) (Dawson, Al-Jeddawi and Remington 2018).
During the same period of time, the consumption of the fresh salmon was almost 63% and on
the other hand, 21% of frozen salmon and 16% of canned salmon was also consumed by the
population of the country as well (Dawson, Al-Jeddawi and Remington 2018). So, it is
reported that, apart from the fresh salmon consumption, most of the people generally
preferred the frozen salmon over the canned salmon.
Rapid Deep Freeze Technology
Rapid deep freeze technology can be referred as a partial cooling technique of the
meat products in order to protect the molecular integrity of the protein and other nutritional
particles of the product. On this context it can be stated that the salmon is a fish that is taken
as the white meat source and there is a 15 percent intake of this fish as the animal protein
among 4.3 billion people of the total population of the world (Chun-hua et al. 2014). Hence,
it can easily be seen that the factor of the storing of this fish is very much important factor as
it is required on a priority basis. Thus the rapid defreeze technology is used for the storing of

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this fish with the help of the super chilling preservation. In this technique the partial
crystallization of ice in between the muscle tissues of the fish along with the processing of the
nucleation and growth of the tissues are followed in order to preserve the molecular integrity
of the protein structures of the tissue and the muscle. This process is dependent on two
successive processes such as the cooling of the product to the initial freezing point and then
removal of the latent heat of the crystallization which refers to the factor of up to 30 percent
of water freezing and storing among the tissues of the product (Kaale and Eikevik 2012). By
utilizing this process at least 3 mm thick frozen layer would be achieved. This is the partial
cooling of the product and above 30 percent of the water freezing among the tissue of the
product would be affecting nutritional values of the product. The rapid defreeze or the super
chilling process is dependent on the temperature of at least 1 to 1.5o C below the initial
freezing point of the product. The process of the super chilling is the partial freezing process
for the aquatic species and the basic principle of the process is to pre cooling of the product to
at least 1 to 2o C below the initial freezing point of the product which can be highlighted as
Tf. Based on the views of Chun-hua et al. (2014), the freezing process can be done on the
basis of cooling the product below Tf and the Tf is dpendent on the freshness of the product,
components of the product species, catching season of the fish, tissue configuration of the
species and also the total water content of the product. On this context it can be seen that the
authors also highlighted the Tf of the Atlantic Salmon which is -1.5o C. On this context it can
be stated that the requirement of the measurement of the temperature is an important factor
for the process of the super chilling and that is the rapid defreeze technology. The
measurement of the temperature can be done in with the consideration of three portions of the
product that is the surface, midway to the centre and the centre of the product. The process
includes 3 thermocouples attaching to each portion of the product. The thermocouples then
attached to the temperature recorder and the product would be in the impingement freezer

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(Kaale and Eikevik 2012). The factor of defreeze of the Salmon fish fillets depend on these
aspects of the super chilling process that includes the partial freezing of different layers of the
product. The content of the Salmon fish in this case can be seen as the white protein content
is 70 percent and the red protein is of 30 percent thus the mayo protein content of the fish is
lower than the action protein. Hence, the freezing temperature is low. The actual temperature
of fish at packing must be less than 4o C in order to achieve this goal, chilling in refrigerated
seawater tanks in - 0.5o to 4o C is commonly used in conjunction with live chilling for 15 to
60 min, exsanguination for 15 to 30 min or storage after gutting (Erikson, Misimi and
Gallart-Jornet 2011). The rapid defreeze technology is on the other hand leads to the layer
development on the product of the ice crystal on the surface as well as the midway of the
product. The process of the rapid defreeze would lead to the factor of the preservation of the
fish fillet and it would help in the fresh product availability in the market. Hence, the factor
of the rapid defreeze would be helpful in the process of the fresh Salmon fish as well. The
process of the super chilling helps in the proper preservation of the fish fillet. Hence, it can be
stated as the most effective process in the development and the preservation of the product as
it also helps in the integrity management of the protein molecules of the product. The super
chilling also helps in the ice crystal development in the muscle development for the better
preservation and the process would be effective if the amount of the water crystallization is in
between 5 to 30 percent (Kaale et al. 2012). Over this amount the fish would be rotten when
the heat would be provided for the defrosting of the fish. Thus it can be stated that the
measurement of the frosting of the water amount of the product would play a key role in this
process. Hence, on this context it can be stated that the process of the rapid deep freeze
technology is a vital factor for the preservation of the fish or other aquatic products.
However, the process is a complex process and would be requiring several steps for the
preservation in an adequate amount. Hence, the super chilling process should be implemented

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with proper cooling tools and the measurement tools as well which can be able to determine
the amount of the freezing of the product. The process is a deliberate aspect in the marketing
of the aquatic products in the market and the nutritional integrity of the product should be
considered with high priority so that the product would be delivered to the consumers with
proper quality. Thus it can be stated that the factor of the preservation plays a key role in the
proper product delivery to the target population that is the 4.3 billion people of the world who
intakes the product as the animal protein up to the amount of 15 percent (Chun-hua et al.
2014).
Impact of Rapid Deep Freezing on Quality of Salmon
During the application of the deep freeze technology may affect the physical and
chemical attributes of the fish during the freezing process. It is often reported that, the colour,
texture, size, shape, lipid oxidation, enzymatic activity may change during the process of the
freezing technology. Most of the cases it was reported that, physical changes are present in
the Atlantic salmon due to the freezing process and those effects are mostly, the loss of
weight of the fishes, structural or texture changes of the fishes, colour changes of the fishes
and along with this, it is reported in multiple studies that all of the aforesaid changes is
mainly due to the formation of the ice crystallization in the body of the salmon as well
(Aydin and Gokoglu 2014).
Weight Loss
In various studies, it is reported that, due to the freezing process, weight loss is one of
the major changes in the body of the salmon. The formation of ice crystallization is mainly
responsible for the weight loss in the frozen salmon. In case of salmon, it is reported that
freezing in a higher rates can help in retaining the structural integrity in the intercellular
muscle structure of the salmon and thereby causing the formation of the thermodynamically

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unstable ice structure in the salmon body (Ottestad, Enersen and Wold 2011). Apart from
that, as the ice crystals form in the intercellular and extracellular levels of the fish, and this
will cause alteration of the muscle structure of the fish as well. According to the study of
Kaale et al. (2014), it is reported that, the water drip loss is greater in case of the slower
freezing techniques than that of the faster deep freezing technique.
Colour
Colour is another important physical attribute that can be affected due to the deep
freeze technology in the salmon fish. The main reason of detoriation of the colour of the
salmon surface is associated with the changes in the pigment content due to the chemical and
biological changes in the body of the salmon. It is evident that the colour of the salmon fish
can affect the product perception of the fish as the colour of the fish can affect the buying
behaviour of the consumers as well. Hence, it is very crucial to maintain the colour of the fish
in a good condition. It is reported that, the in general salmon has a light pink colour in a fresh
condition. Therefore, from the multiple studies, it is reported that, using the freezing
techniques as a part of the salmon preservation, the natural pink colour of the fish faded along
with the time. Fading of the body colour of the frozen salmon is mainly associated with the
formation of the ice crystals in the body of the salmon and in case of slow freezing
techniques more fading of the pink body colour is reported in multiple studies (Kaale et al.
2013). However, in a few study, it is reported that rapid deep freezing technique is
comparatively better in holding the actual body colour of the salmon. Rapid freezing is
associated with the formation of more numbers of small ice crystals and thereby causes more
reflection of lights in an intense manner. This feature of the rapid freezing helps in the
maintaining of the fish body colour in a more prominent manner. Moreover, using of the
rapid deep freezing technique in the preservation process of salmon also helps in increasing
the shelf life of the salmon. The study of Ortiz et al. (2013), concluded that, the freezing of

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fishes is associated with the reduction of the colour quality of the salmon and also the
firmness of the fish is also affected. In this study it is also reported that in case of frozen fish
the fillets has large amount of fillet gaping, lower colour score, less firm structure and higher
drip loss as well.
Water Holding Capacity (WHC)
Water holding capacity of a fish is one of the most important aspect of fish quality or
any other food products as well and it is considered as important parameter as it is associated
with the weight loss process during the fish storage process. Moreover, this process is very
crucial for the consumers as a good texture and colour of the frozen fish can attract the
consumers and it can influence the consumers’ buying behaviour as well. This WHC is also
related to the structural properties of the fish and thus a low WHC is generally related to the
post-mortem structural changes in the muscle of the salmon (Cwiková 2016). By using the
NMR relaxation measurements, it is reported that the any changes in the WHC of the frozen
salmon is associated with the textural changes of the salmon. Moreover, the physical damage
to the muscle fibres of the frozen salmon can cause the reduction of WHC in the salmon fillet
due to the formation of ice crystal during the freezing of the salmon as a part of the
conservation process. However, it is also evident that freshly frozen samples of the salmon
has better WHC and they show less amount of structural changes as well (Kaale et al. 2014).
Protein Stability
Protein denaturation is another parameter that is associated with the rapid freezing
technology of the salmon. In multiple research it is reported that, the protein denaturation is
highly associated with the textural characteristics changes of the salmon fish. In multiple
studies, it is reported that, the frozen storage of the salmon fish can cause the reduction of the
protein quality of the salmon fish and it is just because of the protein denaturation of the fish

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due to freezing. Apart from, it is also reported in multiple studies, the denaturation of the
protein during the frozen storage process of the salmon can cause reduction of the protein
solubility due to the destruction of the intermolecular hydrogen or hydrophobic bonds, as
well as disulphide bonds and ionic interactions. The protein denaturation causes textural
changes as there is a change in the myofibril protein of the salmon fish as well. Along with
this, it is also evident that freezing temperature, storage temperature, temperature fluctuation
during the storage process can affect the protein denaturation process and thereby causing the
alteration of the fish structure as well (Barraza, León and Álvarez 2015). However, on the
contrary, the during the freezing process of the salmon the salt-soluble protein in the salmon
is reported to be enhanced during the freezing process of the salmon as a result of the
denaturation of the protein and enhanced excitability of the proteases. The combined activity
of the protein aggregation and protein denaturation due to freezing of the fish will reduce the
efficiency of the antioxidants (Tolstorebrov, Eikevik and Bantle 2016).
Pore Size due to Freezing
The numbers and pore size of the fishes during the freezing of the fishes again can
affect the structural quality of the salmon fish as well. The less uniform pores in the frozen
salmon can cause dehydration in the fish muscle and damaging of cell walls may cause due to
the production of ununiformed ice crystal during the freezing process. The pore numbers and
average size of the pores in the frozen fish are affected by the freezing rate of the fish as well
(Tolstorebrov, Eikevik and Bantle 2016).
Texture
Due to the freezing process of the salmon another quality parameter is affected and
that is the texture of the fish. However, this parameter is correlated with several other factors
as well. The development of ice crystal growth and recrystallization process can alter the

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texture of the fish during the rapid deep freezing process of the salmon. In various studies, it
is reported that, the freezing storage temperature affect the texture of Atlantic salmon than
that of the other process used to preserve it. Toughness is also associated with the fat and
protein content of the fish meat as well. Not only that ,but the textural changes in the salmon
fish is also associated with the protein denaturation process. The salt water fish such as
Atlantic salmon contains high amount of trimethyl oxidases (TMAO) in their red muscle than
that of the fresh water fish .The TMAO is broken down in the presence of TMAse located in
the fat tissues of the salmon fish. Thus, it is reported that the rapid deep freeze technology
can affect the texture of the fish as well (Dawson, Al-Jeddawi and Remington 2018).
Fat Stability and Lipid Oxidation
The temperature and storage time of the fish, may affect the shelf life of the quality of
the salmon fish. In multiple studies, it is reported that, during the frozen storage of the fish,
the autoxidative and hydrolytic changes may take place. Fat content of the fish also reduces
due to the freezing process of the fish. In various studies, it is reported that the amount of
total lipid content is reduced due to the 60 days of freezing process. Apart from that, the
frozen storage of the fish will also reduce the amount of the polyunsaturated fatty acids in the
frozen fish and thereby the storage of the saturated fatty acids enhance. This rise in the
amount of saturated fatty acids in the frozen fish indicates the substantial loss of nutrients
from the frozen fish as well (Cwiková 2016).
Conclusion
Therefore, it can be concluded that the quality of salmon is highly affected by the
rapid deep freeze technology in the conservation process of the salmon. From the previous
data, it is easily observed that, the consumption of the fish in the global market has enhanced
in a great manner. So, it is very important to store the high amount of fish in a good condition

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so that, it can be easily delivered to the more numbers of people in the world. During the
rapid deep freeze technology as a part of the conservation of the salmon fish may affect the
quality of the salmon and thereby causing the decreasing of the frozen fish quality. From the
above assessment, it is reported that, due to the rapid deep freeze technology that is super
chilling process of the salmon fish, many consequences may happen to the salmon fish or
salmon fish fillet. For example, regression of fish quality due to alteration of texture, fish
colour, shape, protein content, nutrient content of the fish as well.
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