Frozen storage procedures for salmon and plaice samples: Nutrient composition and implications for preservation
Peer reviewed, Journal article
Published version
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https://hdl.handle.net/11250/3170859Utgivelsesdato
2024Metadata
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Sammendrag
We hypothesized that removing water from fish muscle homogenate by freeze-drying might be a cost-effective way to stabilize nutrients and allow higher temperatures for long-term frozen storage prior to analytical measurements. To test our hypothesis, fish muscle fillets from lipid-rich farmed Atlantic salmon (n = 5) and lean wild-caught European plaice (n = 5) were homogenized and fresh-frozen at −20 and −80°C. A subset of these samples was freeze-dried prior to further frozen storage at the respective temperatures. Using validated methods, vitamins, amino acids, and fatty acids were measured after a short time of storage (starting point) and up to 1 year (endpoint), with intermediate analytical checkpoints of 1, 3, and 6 months. Trends in the degradation of certain nutrients during the different frozen storage conditions are discussed. In general, by freeze-drying fish homogenate samples prior to frozen storage at −20°C for up to 1 year, amino acids, vitamins, and fatty acids were stabilized in both salmon and plaice when compared to wet-frozen storage of the same samples, and storage at −80°C did not improve preservation of the freeze-dried samples. For wet-frozen samples, −80°C would be recommended for 1-year storage of fillet homogenate samples, even though several nutrients preserved well at −20°C.