A Comparative Analysis: Fresh vs. Rapid Deep Freeze on Salmon Quality

This report investigates the comparative quality of fresh and rapidly deep-frozen salmon, addressing key research questions about the impact of freezing on the fish. The study explores the effects of freezing on color, weight loss, water holding capacity, protein stability, texture, and lipid oxidation. It also examines how the freezing process affects the vitamin and mineral content of the salmon. A mixed research methodology is employed, combining qualitative and quantitative data analysis through a literature review. The report highlights the physical, chemical, and biological changes that occur during freezing and storage, with the conclusion that freezing is a sound method for preserving salmon quality in the expanding global market. The report also provides references to support the findings.

Comparison
between fresh
and rapid
deep freeze
technology on
the quality of
salmon

DISCUSSION ON RESEARCH QUESTIONS
QUESTION 1: CAN THE FRESHNESS BE FROZEN?
• More than 85% of the seafood eaten is imported.
• Under this, a huge majority or 70% and higher is frozen at any point.

QUESTION 2: WHAT IS UPSIDE TO FROZEN
SALMON?
• Frozen salmon is often of better value than the fresh one
• It is of less wasteful for the home cooks for those who can only pull out
the amount needed from freezers.

QUESTION 3: AS PER STORAGE WHICH ONE IS
MORE EFFECTIVE, FROZEN OR FRESH?
• As one opt
for the
fresh fish,
one
requires to
store that
within the
refrigerato
r.
• Next, it is
to be
prepared
within a
couple of
days after
purchasin
g.

QUESTION 4: HOW RAPID DEEP FREEZING ON QUALITY OF
SALMON HS BEEN AFFECTING COLOR AND WEIGHT LOSS
AFFECTING
• Forming ice crystallization is primarily liable for loss of weight during
frozen solution.
• The primary cause of decaying of salmon surface color s related to
changes in content of pigment. This is because of biological and chemical
changes in the body.

QUESTION 5: HOW THE VITAMIN AND MINERAL
CONTENT VARIES IN FROZEN OR FRESH SALMON?
• The content of nutrition for frozen and fresh is the same.
• It is seen that both of them consists of vitamin D and A, along with mega-
3 fatty acids.

QUESTION 6: REGARDING NUTRITION, WHICH
ONE IS BETTER, FRESH AND FROZEN SALMON?
• It is commonly thought that the fresher fish is much more nutritious in
nature.
• However, this cannot be the case all the time.

QUESTION 7: HOW RAPID DEEP FREEZING ON QUALITY OF SALMON CAN AFFECT WATER HOLDING CAPACITY (WHC)
PROTEIN STABILITY
PORE SIZE DUE TO FREEZING
• Water holding capacity has been one of the most important aspect of
the quality
• Protein denaturation is an essential parameter related to rapid freezing
• Pore Size due to Freezing affects the structural quality.

QUESTION 8:HOW RAPID DEEP FREEZING ON
QUALITY OF SALMON CAN AFFECT TEXTURE
FAT STABILITY AND LIPID OXIDATION
• Development of ice crystal and
recrystallization alter texture of
salmon while the rapid deep
freezing of the fish goes on.
• Temperature and time of storage
affect the shelf life of quality of
salmon fish.

QUESTION METHODOLOGY:
Here, mixed research techniques are to be deployed through gathering and
assessing the qualitative and quantitative data under a similar literature
review.
• Qualitative analysis: This assessment of behaviors, texts and words
follows the measure of aggregation to various categories of the data. It
further presents the diversity of ideas collected while the information is
gathered.
• Quantitative data: This involves various close-ended data like found for
measuring the attitudes, behaviors and the instruments performance.

WORK PLAN:
Potential outcome:
The impacts of freezing the salmon regarding quality can be distinguished into the effects
happing during freezing.
These are mainly
• Physical effects
• Effects are happening while frozen storage.
This can be
• Chemical/Biological
• Physical
Going forward:
• The salmon is of higher quality and desirable food. Here, freezing is the sound process of
preserving the quality of eating under the world market that is ever-expanding.

REFERENCES:• Alamin, S.A., Abdelhamid, S., Abdallah, M. and Abdelhamid, M., 2019. Comparative Study of Total Bacterial Count in Fresh and Frozen Sausages From
Different Sources.
• Brdar, R., Pesic, A., Joksimovic, A., Ikica, Z., Mrdak, D., Mozuraityte, R., Erikson, U. and Misimi, E., 2015. Quality and yield changes in rainbow trout
during the process of hot smoking: comparison of using fresh and frozen raw materials. Agriculture & Forestry/Poljoprivreda i Sumarstvo, 61(1).
• Cheng, J.H., Sun, D.W., Pu, H.B., Chen, X., Liu, Y., Zhang, H. and Li, J.L., 2015. Integration of classifiers analysis and hyperspectral imaging for rapid
discrimination of fresh from cold-stored and frozen-thawed fish fillets. Journal of Food Engineering, 161, pp.33-39.
• Ehlermann, D.A., 2016. Particular applications of food irradiation: Meat, fish and others. Radiation Physics and Chemistry, 129, pp.53-57.
• Lee, S., Seki, S., Katayama, N. and Yoshizaki, G., 2015. Production of viable trout offspring derived from frozen whole fish. Scientific reports, 5,
p.16045.
• Lukanga, S.A. and Mgaya, Y.D., 2017. Fish quality assurance. In Lake Victoria Fisheries Resources (pp. 255-274). Springer, Cham.
• Öz, M., 2018. Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during
storage at− 18 C. LWT, 92, pp.155-160.
• Quadroni, S. and Bettinetti, R., 2017. Health risk assessment for the consumption of fresh and preserved fish (Alosa agone) from Lago di Como
(Northern Italy). Environmental research, 156, pp.571-578.
• Rastegarifard, F., Ghanemi, K. and Fallah-Mehrjardi, M., 2017. A deep eutectic solvent-based extraction method for fast determination of Hg in
marine fish samples by cold vapor atomic absorption spectrometry. Analytical Methods, 9(39), pp.5741-5748.
• Velioğlu, H.M., Temiz, H.T. and Boyaci, I.H., 2015. Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with
chemometric analysis. Food chemistry, 172, pp.283-290.
• Wang, G. and Yang, Y., 2016. The effects of fresh and rapid desiccated tissue on estimates of Ophiopogoneae genome size. Plant diversity, 38(4),
pp.190-193.
• Zhan, X., Zhu, Z. and Sun, D.W., 2019. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review.
Critical reviews in food science and nutrition, 59(5), pp.743-757.