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Effects of the thawing media temperature and holding time in the latent freezing zone during thawing of fish.
Author(s) : JOHANSEN S., HAUGLAND A.
Summary
The paper presents the results from statistically planned experiments regarding the effect of liquid thawing on the quality of salmon fillets. Responses measured were pH, liquid loss, dry matter, water holding capacity and the amount of extractable proteins. As a consequence of previous experiments detailed in the paper, the effect of different holding times in the latent zone (-9 to -2 °C) during the thawing process was investigated. The results indicated that the highest temperature and the shortest holding time in the latent zone gave the highest amount of extractable proteins.
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Details
- Original title: Effects of the thawing media temperature and holding time in the latent freezing zone during thawing of fish.
- Record ID : 2000-1484
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Heat carrier; Thawing time; Temperature; Quality; Salmon; Frozen food; Fish; Fillet
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