Table B.1.
Values of initial freezing point (T*) reported in the literature for cod, perch and salmon, together with the water content – the method used for T* determination and the references reported are included
| Fish | T* (°C) | Water content (%) | Method for determining T* | Reference |
|---|---|---|---|---|
| Salmon | –2.2 | 76.35 | NR | ASHRAE (2006) |
| –1.5 | 70.6 | a | Tolstorebrov et al. (2014) | |
| –2.2 | 67 | NR | Rahman et al. (2009) citing (Murakami and Okos, 1989) citing (Lentz, 1961) | |
| –2.2 | 67 | NR | Rahman et al. (2009) citing (Murakami and Okos, 1989) citing Lenz (1961) | |
| –2.2 | 64 | NR | Rahman et al. (2009) citing (ASHRAE, 1981) | |
| –1.5 | NR | d | Wu et al. (2014) citing (Alizadeh et al., 2007) | |
| –1.1 | NR | d | Kaale et al. (2014) | |
| Cod | –2.2 | 81.22 | NR | ASHRAE (2018) |
| –1.1 | 85 | a | Tolstorebrov et al. (2014) | |
| –0.8 | 80.3 | b | Boonsupthip and Heldman (2007) | |
| –0.78 | 80.3 | b | Chang and Tao (1981) | |
| –0.91 | 80.3 | b | Fikiin (1998) | |
| –1.00 | 80.3 | NR | Heldman (1974) citing (Long, 1955) | |
| –1.11 | 80.3 | b | Miki and Hayakawa (1996) citing (Lacey and Payne, 1991) | |
| –0.879 | 82 | b | Pham (1987) | |
| –0.907 | 80.3 | b | Pham (1987) | |
| –0.9 | 82 | NR | Rahman et al. (2009) citing (Chen, 1986) | |
| –1 | 81.2 | NR | Rahman et al. (2009) citing (Mannapperuma and Singh, 1989) | |
| –1.08 | 81.2 | NR | Rahman et al. (2009) citing (Mellor, 1983) | |
| –0.63 | 80.3 | NR | Rahman et al. (2009) citing (Dickerson, 1969) | |
| –2.2 | 78 | NR | Rahman et al. (2009) citing (Murakami and Okos, 1989) citing Lenz (1961) | |
| –1 | 74.5 | NR | Rahman et al. (2009) citing (Long, 1955) | |
| –2.2 | 70 | NR | Rahman et al. (2009) citing (ASHRAE, 1967) | |
| –0.8 | NR | c | Simpson and Haard (1987) | |
| –1.3 | NR | c | Simpson and Haard (1987) | |
| –1.02 | NR | c | Simpson and Haard (1987) | |
| –0.9 | NR | c | Simpson and Haard (1987) | |
| –2.2 | 78 | NR | Wu et al. (2014) citing (Murakami and Okos, 1989) citing Lenz (1961) | |
| Perch | –2.2 | 78.7 | NR | ASHRAE (2006) |
| –0.86 | 79.1 | b | Boonsupthip and Heldman (2007) | |
| –0.83 | 79.1 | b | Fikiin (1998) | |
| –0.8 | 79.1 | b | Murakami and Okos (1996) citing (Lusk et al., 1964) | |
| –0.76 | 79.1 | NR | Murakami and Okos (1996) citing (Chang and Tao, 1981) | |
| –0.861 | 79.1 | b | Pham (1987) | |
| –1 | 80.3 | NR | Rahman et al. (2009) citing Murakami and Okos (1989) citing Lusck et al (1964) | |
| –1.03 | 79.1 | b | Wu et al. (2014) citing (Miki and Hayakawa, 1996) citing (Lacey and Payne, 1991) |
NR: not reported.
a
DSC (differential scanning calorimetry).
b
From food composition (different empirical approximations depending on the article).
c
Freezing point osmometer.
d
Observation at the beginning of the freezing plateau at the centre of the sample.