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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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Pages: 249-257

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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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