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IIR document
Effects of freezing and storage temperatures at -25 to -60 deg C on fat fish quality.
Author(s) : MAGNUSSEN O. M., JOHANSEN S.
Summary
Few experiments at storage temperatures below -30 deg C are found, but use of temperatures of -50 to -70 deg C are frequently used in Japan, especially for storage of tuna. Fish, and especially fat fish, have low storage life compared to most other food. To increase storage life and/or improve quality of products after normal storage periods, storage tests at temperatures down to -60 deg C were performed. To reduce size of low temperature refrigeration systems and energy cost, also two-stage freezing at -35 and -60 deg C was compared with freezing at -60 deg C.
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Details
- Original title: Effects of freezing and storage temperatures at -25 to -60 deg C on fat fish quality.
- Record ID : 1996-1062
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Lipid; Tuna; Temperature; Salmon; Fish; Cold storage; Freezing
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