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Techniques for the chilling of fish.

Techniques de réfrigération du poisson.

Author(s) : TIREL J.

Type of article: Article

Summary

The paper discusses in detail iced storage of fish on fishing boats and in distribution networks for fresh fish. The heat balance of the operation related to bacteriological problems, notably in tropical climates. Specific differences in the use of sea water and the manufacturing methods of ice on land (moulds, direct expansion, compressed small ice) are investigated together with a description of the equipment used. The use of ice machines on board is practicable, gives independence and improves the quality of the product, in particular high value fish. Soft water, needed for obtaining the best results, can also be produced on board. For the on-shore distribution network up to the retail fishmonger, there are convenient ice machines. Y.G.

Details

  • Original title: Techniques de réfrigération du poisson.
  • Record ID : 1994-0373
  • Languages: French
  • Source: Rev. gén. Froid - vol. 82 - n. 10
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

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