Cryogenic processing method for whole fish.

[In Japanese. / En japonais.]

Type of article: Article

Summary

New cryogenic processing methods (cryocutting method and cryogrinding method) of whole fish are introduced. In these methods, the temperature dependency of the cryogenic mechanical properties of whole fish is utilized. Round slice-cutting and lengthwise cutting are introduced as the cryocutting method. In the round slice-cutting process, the 3-point bending load is applied to whole fish frozen at the appropriate temperature. In lengthwise cutting, the cylinder splitting load is applied to the round sliced-fish frozen at the appropriate temperature. As an example of the cryogrinding method, cryo-separation of the low-fatflesh from the whole fish is introduced. Cryoseparation, which combined cryogrinding and screening classification, is based on a phenomenon known as preferential grinding.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 2003-2462
Languages: Japanese
Source: Refrigeration - vol. 77 - n. 891
Publication date: 2002/01
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Food; Cutting (action); Cryotreatment; Frozen food; Process; Fish