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DEVELOPMENT OF TECHNIQUES FOR DETERMINING THE AMOUNT OF ICE COATING FROZEN SEAFOODS.

EVOLUTION DES TECHNIQUES DE DETERMINATION DE LA QUANTITE DE GLACE ENROBANT LES PRODUITS DE LA MER CONGELES.

Author(s) : HAN-CHING L.

Type of article: Article

Summary

THE AUTHOR SURVEYS THE TECHNIQUES SUGGESTED FOR THIS DETERMINATION AND DESCRIBES THAT ADOPTED BY INSTITUT SCIENTIFIQUE ET TECHNIQUE DES PECHES MARITIMES (NANTES, FRANCE): KEEPING THE PRODUCT (FISH, SHELLFISH) IN A WATER TANK (WITHOUT EITHER CIRCULATION OR AGITATION), TILL ALL THE ICE OBSERVED BY TOUCHING AT ITS SURFACE HAS DISAPPEARED. EXCESS WATER IS THEN DRIED OUT BY AN ABSORBING PAPER. THE ADVANTAGES OF THIS TECHNIQUE (UTILISABLE FOR EVISCERATED FISH TOO) ARE STRESSED, WITH PRACTICALLY SIMILAR RESULTS, WHATEVER THE USER. HOWEVER, IT DOES NOT ENABLE ONE TO MEASURE: EITHER THE NET WEIGHT OF BLOCKS CONTAINING ICE INSIDE, NOR THAT OF PRODUCTS THAT FRAUDULENTLY ABSORBED WATER PRIOR TO FREEZING AND ICING. G.G.

Details

  • Original title: EVOLUTION DES TECHNIQUES DE DETERMINATION DE LA QUANTITE DE GLACE ENROBANT LES PRODUITS DE LA MER CONGELES.
  • Record ID : 1984-1062
  • Languages: French
  • Source: Surgélation - n. 216
  • Publication date: 1983/07
  • Document available for consultation in the library of the IIR headquarters only.

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