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Partial freezing of salmon fillets.
Author(s) : NORDTVEDT T. S., BORRESEN T., MAGNUSSEN O. M.
Summary
For fish transport, normal icing is 4-6 kilos of ice in fish boxes with 20-24 kilos of fish. This increases the transport cost, and the ice requires a certain volume in the boxes that otherwise could be used for the fish. The work is a theoretical survey of the possibility of using superchilling which is a partial freezing of the products as a replacement for the ice and in this way reduce the transport cost. Salmon fillets have been used as trial product in computer simulation and laboratory tests.
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Pages: p 106-113
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Details
- Original title: Partial freezing of salmon fillets.
- Record ID : 2000-2678
- Languages: English
- Source: Refrigerated Transport, Storage and Retail Display.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Congelación parcial de los filetes de salmón.
See other articles from the proceedings (29)
See the conference proceedings
Indexing
- Themes: Fish and fish product
- Keywords: Partial freezing; Ice; Transport; Fresh produce; Fish
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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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BIBLIOGRAPHY OF STORAGE LIVES OF WET AND FROZEN...
- Author(s) : HOWGATE P.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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The need for methods to evaluate fish freshness.
- Author(s) : Ifremer, FIOM, OLAFSDOTTIR G., VERREZ-BAGNIS V., LUTEN J. B., DALGAARD P., CARECHE M., MARTINSDOTTIR E., HEIA K.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Postmortem changes of sarcoplasmic proteins of ...
- Author(s) : Ifremer, FIOM, REHBEIN H.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Superchilling, ice fraction and quality.
- Author(s) : STEVIK A. M., HEMMINGSEN A. K. T., DUUN A. S., et al.
- Date : 2010/03/29
- Languages : English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Formats : PDF
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