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Developments in chilling and freezing of fish.

Author(s) : HEEN E.

Type of article: Article, IJR article

Summary

The report sums-up progress in the comprehension of physicochemical and microbiological processes occurring during the chilling and freezing of fish. With physicochemical reactions, three main phenomena occur during storage, namely, product drying, oxidative rancidity and muscular protein changes, particularly with myosine, this latter alteration now popularly known as freezing denaturation. Following a review of various shipboard processes for fresh fish catches, such as the use of coolants, additives, handling operations, etc, the report deals with postshipboard functions such as freezing, storage, storage disorders and remedial action.

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Pages: 45-49

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Details

  • Original title: Developments in chilling and freezing of fish.
  • Record ID : 30000957
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
  • Publication date: 1982/01

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