Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 37
International Standard Numbers:
Open Access: green
Based on results obtained in preliminary preservation studies, 2 groups of rehydrated stockfish were used in the market test. The first group was stored frozen for 5 days at -30 C after rehydration and vacuum packaging (99 %). The second group was rehydrated and further stored chilled in vacuum packages. Thawing of the first group was completed as the rehydration of the second group was accomplished, so that both groups were distributed in a "fresh" condition.
The results show that experience with the product affects the evaluation of ready-to-use stockfish. Chefs with previous experience with stockfish assessed the products to have a very satisfying quality, while inexperienced chefs evaluated the products as of medium quality.