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Influence of fish freshness on the freezing process and quality.

Number: 296222

Author(s) : OZEKI A., WATANABE M., SUZUKI T.

Summary

Recently, refrigerated storage in a temperature range from initial freezing point temperature to 0℃ has paid attention, to preserve fish in high quality. However, since the individual difference in the initial freezing temperature of fish is large, determining the optimal refrigeration temperature is difficult. In this study, focusing on freshness as one of the causes of individual differences, the freezing point temperature of horse mackerel with different storage periods was measured. As a result, it was confirmed that the initial freezing temperature tends to be lower as the freshness decreases. The results of the time-dependent measurement of K value and pH suggested that the weakening of the tissue structure affected the lowering of initial freezing temperature.

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Pages: 8

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Details

  • Original title: Influence of fish freshness on the freezing process and quality.
  • Record ID : 30027618
  • Languages: English
  • Subject: Technology
  • Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Publication date: 2020/08/26
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2020296222
  • Document available for consultation in the library of the IIR headquarters only.

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