EXPERIMENTAL STUDY OF SOME THAWING METHODS APPLIED TO SARDINE AND TUNA.

[In Portuguese. / En portugais.]

Type of article: Article

Summary

THIS EXPERIMENT WAS CARRIED OUT ON SARDINA PILCHARDUS (5 KG BLOCKS) AND THUNNUS ALALUNGA. THE METHODS TESTED WERE: HUMID AIR CIRCULATION, STEAM HEATING UNDER VACUUM, HIGH FREQUENCY, STILL AIR, RUNNING WATER. THAWING IN STILL AIR GAVE THE WORSE RESULTS, ACCORDING TO THE VARIOUS CRITERIA CONSIDERED (THAWING TIME, MASS LOSSES, BACTERIOLOGICAL AND ORGANOLEPTIC QUALITY OF THE PRODUCT ITSELF AND OF TINNED FOOD PROCESSED FROM IT). HUMID AIR CIRCULATION AND RUNNING WATER GAVE SATISFACTORY RESULTS. STEAM HEATING UNDER VACUUM WAS NOT FIT FOR THAWING SARDINES, OWING CHIEFLY TO THEIR QUALITY CHANGES AFTER THAWING (HARDENING). HIGH FREQUENCY THAWING IS CERTAINLY THE BEST METHOD THOUGH ITS RESULTS ARE NOT THOROUGHLY STANDARDIZED. J.G.

Details

Original title: [In Portuguese. / En portugais.]
Record ID : 1981-0172
Languages: Portuguese
Source: Rev. port. Frio - vol. 2 - n. 5
Publication date: 1978/10
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Thawing; Microwave; Microbiology; Vacuum; Vapour; Tuna; Organoleptic property; Sardine; Fish; Weight loss; Freezing