ShareFreezing seafood.
Author(s) : MERMELSTEIN N. H.
Type of article: Article
Summary
Rapid freezing of fish and shellfish is desirable to prevent the formation of large ice crystals that can damage cells and allow loss of moisture (drip loss) and subsequent loss of texture upon thawing. A variety of freezing methods are available. Describes two approaches and plans for preparing a manual for proper selection of freezing methods.
Details
- Original title: Freezing seafood.
- Record ID : 1999-2379
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 2
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Two-phase heat carrier; Industrial freezer; Ice; Brine; Quick freezing; Seafood; Fish; Mixture; Fluidization; Freezing
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Seafish probes use of flow ice: quicker cooling...
- Date : 1999/03
- Languages : English
- Source: Fish. News int. - vol. 38 - n. 3
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Techniques de surgélation des produits de la mer.
- Author(s) : TIREL J.
- Date : 1992/12
- Languages : French
- Source: Rev. gén. Froid - vol. 82 - n. 10
View record
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APPLICATION OF PARTIAL FREEZING TECHNIQUE ON FI...
- Author(s) : ZHANG M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Glace liquide : révolutionnaire ?
- Author(s) : NOCHE F.
- Date : 1998/02
- Languages : French
- Source: Linéaires - n. 123
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METHODS FOR FREEZING SEA PRODUCTS.
- Author(s) : ZAJCEV V. P.
- Date : 1990
- Languages : Russian
- Source: Rybn. Hoz. - n. 10
View record