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THE APPLICATION AND CONTROL OF GLAZE APPLIED TO FROZEN FISH FILLETS.

Author(s) : GRAHAM J.

Summary

GLAZING IS OFTEN A BADLY CONTROLLED PROCESS AND IT MAY RESULT IN A CONSIDERABLE CHANGE IN ICE AMOUNT. THE PRESENT GLAZING PRACTICE AND THE FACTORS AFFECTING THE ICE AMOUNT WERE STUDIED: TIME, FISH TEMPERATURE, WATER TEMPERATURE, WEIGHT AND SHAPE OF THE PRODUCT. IT APPEARS THAT SOME PRESENT METHODS ARE NOT SATISFACTORY AND GLAZING CONTROL IS DIFFICULT, HOWEVER, WITH SUITABLE EQUIPMENT AND CARE, GLAZING CAN BE ACHIEVED WITH UNIFORMITY.

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Pages: 1981-4

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Details

  • Original title: THE APPLICATION AND CONTROL OF GLAZE APPLIED TO FROZEN FISH FILLETS.
  • Record ID : 1983-0590
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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