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Developments in rapid chilling of fish.

Author(s) : MAGNUSSEN O. M., NORDTVEDT T. S., HARDARSON V.

Summary

Traditionally fish is chilled, stored and distributed in boxes with sufficient ice both for chilling and heat load during transport. With modern plastic or aluminium boxes and today's icing methods, measurements have revealed slow chilling and poor temperature in the cold chain. Improved chilling and reduced labour can be achieved by chilling in ice-seawater (CSW) in containers. Handling of huge volumes requires rational handling and due to low shelf life, rapid chilling is required. Use of seawater in tanks and chilling with ice or mechanical refrigeration is the common method. The main challenges are the dimension of water circulation and chilling systems and correct design of water distribution and suction chambers. In traditional fish farming as seen in Asia, small fish are mainly distributed alive in small volumes. In the fast growing salmon farming industry however, large fish are slaughtered, chilled and distributed as fresh products. This requires efficient and continuous chilling post slaughter.

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Pages: 2001-1

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Details

  • Original title: Developments in rapid chilling of fish.
  • Record ID : 2005-1363
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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