Smoked salmon is a high value product, and it is misleading to consumers if it is sold chilled but has been previously frozen/thawed. Italian researchers prepared three groups of products each with 36 samples - Group A stored chilled, Group B frozen at −18°C for 30 days, and Group C stored at −3°C for 30 days. Histological slides of all the samples were prepared, and given to two experienced microscopists as blind samples, who were able to accurately distinguish between chilled and previously frozen/thawed smoked salmon.
Read the abstract here
