ShareReview 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.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Low temperature; Tuna; Quality; Fish; Freezing
-
Effects of freezing and storage temperatures at...
- Author(s) : MAGNUSSEN O. M., JOHANSEN S.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record
-
TIME-TEMPERATURE-TOLERANCE (TTT) OF ON-BOARD FR...
- Author(s) : TANAKA T., TAKAHASHI K., NISHIWAKI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
View record
-
TIME-TEMPERATURE-TOLERANCE (TTT) OF ON BOARD FR...
- Author(s) : TANAKA T., HAMAMOTO Y., NISHIWAKI K.
- Date : 1985
- Languages : Japanese
- Source: Trans. JAR - vol. 2 - n. 1
View record
-
Tuna and bonito.
- Author(s) : ASHIDA S.
- Date : 1999/07
- Languages : Japanese
- Source: Refrigeration - vol. 74 - n. 861
View record
-
Studies on rupture of fish body during freezing...
- Author(s) : OGAWA Y.
- Date : 1996
- Languages : Japanese
- Source: Trans. JAR - vol. 13 - n. 1
View record