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Review and prospects of low-temperature techniques used for frozen sashimi tuna in the third millennium.

[In Japanese. / En japonais.]

Author(s) : OGAWA Y.

Type of article: Article

Summary

Freezing room temperature in the fishing boat reaches -60 °C or below using a semi-air-blast system, and the fish cold storage temperature is -50 °C or below. As a result, the quality of frozen tuna has been improved remarkably. Use of a new superlow temperature technique gave variety to the fishing and storage systems of tuna, and to the sashimi market. The Japanese market is supplied with high-quality tuna from all parts of the world; furthermore, "sushi" of tuna is eaten everywhere in the world.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2001-0931
  • Languages: Japanese
  • Source: Refrigeration - vol. 75 - n. 867
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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