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THAWING OF FROZEN FISH.

[In Japanese. / En japonais.]

Author(s) : MIKI H., NISHIMOTO J.

Type of article: Article

Summary

THE AUTHOR PRESENTS AN OVERVIEW OF PREVIOUSLY REPORTED STUDIES RELATING TO THAWING CONDITIONS FOR FROZEN FISH, VIZ PRODUCT QUALITY PRIOR TO THAWING, METHOD AND RATE OF THAWING, FINAL TEMPERATURE. OPTIMUM CONDITIONS FOR MINIMIZING DETERIORATION ARE DISCUSSED IN ORDER TO PREDICT QUALITY CHANGES AND THE THAWING CURVES FOR FROZEN FISH. THE HITHERTO RECOMMENDED < SEMI-THAWING > METHOD (ABOUT 3 TO 5 K BELOW THE FINAL TEMPERATURE) HAS BEEN THEORETICALLY CONFIRMED. THE PROBLEMS OF STORING THAWED FISH, HEAT TRANSFER CONDITIONS, PRODUCT DETERIORATION AND FUTURE DEVELOPMENTSWITH THAWING EQUIPMENT ARE REVIEWED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1939
  • Languages: Japanese
  • Source: Trans. JAR - vol. 4 - n. 2
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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