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Behaviour of sea products during freezing: physical, biochemical and bacteriological aspects.

Comportement des produits de la mer à la congélation : aspects physiques, biochimiques et bactériologiques.

Author(s) : BECEL P.

Type of article: Article

Summary

The paper discusses the different phenomena and the problems during freezing, notably the three phases of freezing: rapid freezing, freezing plateau, temperature drop. The changes corresponding to the freezing plateau are detailed. During storage, the effect of two thresholds at -18 and -10 deg C is also studied. The weight loss is given, in relation to the type of store and the storage temperature. The author recalls the normal storage life values for three types of product: stable (10 months to more than 2 years), more or less stable (8 months to 2 years), sensitive (4 months to 1 year), this last type includes fish and shellfish containing the largest quantities of lipids (herring, mackerel, sardines, tuna, halibut, trout, oyster). Y.G.

Details

  • Original title: Comportement des produits de la mer à la congélation : aspects physiques, biochimiques et bactériologiques.
  • Record ID : 1994-0387
  • Languages: French
  • Source: Rev. gén. Froid - vol. 82 - n. 10
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

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