Share

IIR document

Determination and prediction of freezing point for fish and fish products.

Author(s) : MATSUDA Y.

Summary

It is better to preserve fish at lower temperature in unfrozen state for short periods because fish tissue is damaged by freezing process. To store fish preferably, freezing points of fish were tried to determine and predict. Relationships between freezing point and compositions were determined using fish meat paste (surimi) model. The freezing point was related with salt and moisture contents but was not related with fat content. A diagram to predict the freezing point by salt and moisture concentrations was derived from the results. Results were compared with measures and show good agreement.

Available documents

Format PDF

Pages: 219-226

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Determination and prediction of freezing point for fish and fish products.
  • Record ID : 1996-1058
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (488)
See the conference proceedings

Indexing