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Pre-process tempering of fish products: impact on the refrigeration system, and effect on end quality and yield.

Author(s) : HAUGLAND A., NORDTVEDT T. S., JOHANSEN S., et al.

Summary

Minor changes in product yield (more or less 1%) and visual quality can be crucial due to the general low profit margin on large turnovers that characterise this industry. The product temperature throughout the production process will influence both yield and quality. The effect of pre-process partial freezing on product quality and yield, and its impact on the need for refrigeration during the rest of the overall processing is presented in the paper. Experiments concerning filleting and splitting of cod and filleting of mackerel have been conducted. The results show that by using partial freezing of the fish, it is possible to increase the product yield (1- 2,5%) and to build up "a refrigeration storage" in each fish that secure low product temperature and reduces further needs in cooling or freezing.

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Details

  • Original title: Pre-process tempering of fish products: impact on the refrigeration system, and effect on end quality and yield.
  • Record ID : 2000-1482
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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