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Refrigeration, the "keystone" of the fish-processing industry.

Le froid "clé de voûte" de l'industrie de transformation du poisson.

Author(s) : VALLET J. L.

Summary

For a number of years, low-temperature storage has been making it possible to develop pasteurised ready-made meals that far more closely resemble "home-made" dishes. This forms an alternative to sterilisation processes, which have significant negative effects on the nutritional and sensorial value of the food. Another example which illustrates this type of application is provided by the smoked salmon industry. Refrigeration also comes into play at another level, in the conversion of sea products, where it is used directly in the manufacturing process in order to preserve or reveal the specific characteristics of the raw material. In quite a different domain, this type of approach can be found in the "cold" smoking process of sea products, where it enables specific organoleptic characteristics to be obtained, particularly with regard to texture. Finally, the use of negative temperatures is of considerable benefit where it helps to make raw material that are susceptible to infection yet intended for the manufacture of product, such as kippers which involves no heat treatment, fit for consumption.

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Details

  • Original title: Le froid "clé de voûte" de l'industrie de transformation du poisson.
  • Record ID : 1997-1654
  • Languages: French
  • Subject: General information
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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