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CHILLING AND FREEZING FISHERY PRODUCTS. CHANGES IN VIEWS AND USAGES.

Author(s) : JUL M.

Summary

NUMEROUS OBJECTIVE TESTS WERE PROPOSED FOR THE DETERMINATION OF THE FRESHNESS OF FISH, WITH LIMITED VALIDITY FOR SCIENTIFIC STUDIES, BUT CONVENIENT FOR TRADE. SENSORY TESTS MAY SEEM MORE SATISFACTORY, BUT IT IS DIFFICULT TO CORRELATE THEM WITH CONSUMERS' ACCEPTANCE. THE ICING OF FISH IS LESS AND LESS USED. HOWEVER, NO IMMERSION PROCESS CAN GUARANTEE A TEMPERATURE OF 273 K (0 DEG C). TRADE TOO GIVES UP ICING. THE RESULT IS THAT FISH IS DISTRIBUTED BETWEEN 275 AND 279 K (2 AND 6 DEG C). THUS DISTRIBUTION IS INCREASINGLY INTERESTED IN SLIGHTLY SMOKED OR CURED FISH. FREEZING IS THE MAIN PRESERVATION PROCESS. FOR CHILLED AND FROZEN FISH IT SHOULD BE NECESSARY TO DETERMINE TIME-TEMPERATURE-TOLERANCE ALL OVER THE DISTRIBUTION NETWORK AND STORAGE LIFE IN FUNCTION OF THE PROCESSING, PACKAGING, ETC, FACTORS.

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Pages: 1985-4

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Details

  • Original title: CHILLING AND FREEZING FISHERY PRODUCTS. CHANGES IN VIEWS AND USAGES.
  • Record ID : 1987-0573
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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