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Ice recrystallization in frozen fish meats.

Author(s) : TAKAI R., SATO Y., SUZUKI T.

Summary

The diameter of ice crystals in frozen foods which were determined in the freezing process at first were enlarging while they have been stored in different temperatures from the processing temperatures. This phenomenon is called ice recrystallization. Ordinary tuna fish meat samples which were 8 mm thick were frozen at -50 and -20 deg C. Then, they were stored at -5, -20, -27, -40 and -50 deg C over 80 days. The size of ice crystals in specimens, which were fixed in gelatin gel by traditional methods in order to measure the diameter of the ice crystals, were measured by using the PC software for analyzing pictures of microscope. The rates of recrystalization which were measured for tuna meats frozen at -50 deg C were lower than that frozen at -20 deg C. The activation energy of the recrystallization for the tuna fish meat frozen at -50 deg C was 18.7 kilojoules/moll. This value was smaller than that determined for the meat frozen at -20 deg C.

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Details

  • Original title: Ice recrystallization in frozen fish meats.
  • Record ID : 1997-0982
  • Languages: English
  • Publication date: 1996/10
  • Source: Source: Pap. Lexington Meet., IIR
    7 p.; 9 fig.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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