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Study of different factors' influence on water uptake when glazing plaice and cod loin.

Author(s) : PÅHLSSON R., HOFFSTEIN M.

Summary

Freezing is the dominant technique to preserve fish and shellfish. Ice glazing of the surface of sea products after freezing, is a common method used to protect the product. The aim of the study is to investigate how different freezing and glazing factors influence the water take up when glazing plaice and cod loin. A multifactorial experiment was designed to discover the individual and joint effects of the different factors. The result showed that dip time gives a almost linear increase in water uptake when going from two to fifteen seconds. The water uptake depends on the ratio between surface area and volume. The uptake is also a function of chosen freezing technique, which decides the temperature gradient in the product. BOX and GC gives similar water uptake while ADVANTEC's water uptake is much higher. The increased water uptake for lower fish temperature depends on the difference between the fish and the water temperature. Going from -18 to -27°C, equilibrated temperature, gives bigger difference between the fish and the water temperature and more water is gained.

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Pages: 2001-1

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Details

  • Original title: Study of different factors' influence on water uptake when glazing plaice and cod loin.
  • Record ID : 2005-1368
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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