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THE FOLLOWING SYSTEM WAS STUDIED: PREPACKED FISH CONTINUOUSLY PASSES THROUGH A TUNNEL WHERE IT IS SUPERFICIALLY FROZEN. IT IS EMPHASIZED THAT COOLING TIMES OF SEVERAL MINUTES ARE SUFFICIENT TO OBTAIN A SATISFACTORY THERMAL EQUILIBRIUM ON THE PRODUCT SOME MINUTES LATER. HAD THE FISH BEEN CHILLED AND STORED, EXPENSIVE SURFACE FREEZING (ALTHOUGH IT DOES NOT AFFECT THE QUALITY) WOULD HAVE BEEN UNNECESSARY. A TEST USING RAPID CHILLING HAS REVEALED THAT IT IS POSSIBLE TOINCREASE THE SHELF LIFE BY ONE DAY AND A HALF (3 TO 5 DAYS FOR A HIGH QUALITY PRODUCT).
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Details
- Original title: QUICK-CHILLING OF PREPACKED FISH PRODUCTS.
- Record ID : 1990-1496
- Languages: English
- Source: Refrigeration for food and people.
- Publication date: 1988/09/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Ice; Rapid chilling; Chilling; Fish; Packaging
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The energy transfer of an ice-slurry for direct...
- Author(s) : SMEETS R. C. A.
- Date : 1996/09/03
- Languages : English
- Source: Applications for Natural Refrigerants
- Formats : PDF
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Kinetics of early postmortem texture deteriorat...
- Author(s) : MACDONALD G. A., DAVIES S. P., HALL B. I.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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Developments in rapid chilling of fish.
- Author(s) : MAGNUSSEN O. M., NORDTVEDT T. S., HARDARSON V.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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Dossier froid et denrées périssables.
- Author(s) : CHOUROT J. M., GOLI T., LE BAIL A. d'.
- Date : 2002/04
- Languages : French
- Source: Rev. gén. Froid - vol. 91 - n. 1022
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Post-mortem softening of fish muscle during chi...
- Author(s) : ANDO M., NISHIYABU A., TSUKAMASA Y., et al.
- Date : 1999/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 3
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