Share

IIR document

Freezing of mackerel filets in a two-step freezing process.

Number: pap. 0021

Author(s) : WIDELL K. N., NORDTVEDT T. S.

Summary

Mackerel is a pelagic fish caught outside of the Norwegian coastline, mainly from September to November. Most of the fish is exported from Norway and most of it is transported whole and frozen, without gutting. There is an increased focus on improving the equipment and the processes for filleting of the mackerel to ensure a high-quality filet product as an alternative. This paper describes the freezing process of a new processing line in the south-west of Norway. The process consists of two freezers, one belt freezer and one spiral freezer, both attached to a centralized ammonia refrigeration system. Measurements of temperatures and other factors at the processing plant have been conducted and this has contributed to an optimized process, ensuring that the fillets have reached the intended temperature before they enter the freezing storage. Product quality and energy consumption has also been considered.

Available documents

Format PDF

Pages: 8

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Freezing of mackerel filets in a two-step freezing process.
  • Record ID : 30025692
  • Languages: English
  • Source: 8th Conference on Ammonia and CO2 Refrigeration Technology. Proceedings: Ohrid, North Macedonia, Avril 11-13, 2019.
  • Publication date: 2019/04/11
  • DOI: http://dx.doi.org/10.18462/iir.nh3-co2.2019.0021

Links


See other articles from the proceedings (50)
See the conference proceedings

Indexing