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The importance of chilling arrangements.

Procédés de refroidissement du saumon frais.

Author(s) : NORDTVEDT T. S., MAGNUSSEN O. M., JOHANSEN S.

Type of article: Article

Summary

French translation of an article presented at an IIR Meeting at Bordeaux, France, March 20-22, 1996 (see IIR Bulletin 97-2, 97-0952). During the past years the authors have been involved in a large number of projects concerning quality of slaughtered, farmed Atlantic salmon. Chilling methods have been given special attention, along with the need for efficient systems that can quickly lower the temperature of increasing amounts of farmed fish. One method used is icing on top of a container after the fish is bled, with 60% fish and 30-40% seawater. Without any forced circulation this is not a good chilling method. The density of seawater is larger than freshwater and ice, so no natural circulation will occur. Measurements from such arrangements show that only the fish in contact with the ice will be chilled. Another method investigated is refrigerated seawater, which may be more efficient, but which requires higher investment. Chilling methods used in Norwegian slaughter plants are icing in large containers, chilled seawater and refrigerated seawater. Which method is best depends on usage of the fish after slaughter, amount of fish, local conditions etc. A survey of the last 5-6 years of research on chilling arrangements with attention to chilling rate, chilling time, energy demand and labour need, is discussed.

Details

  • Original title: Procédés de refroidissement du saumon frais.
  • Record ID : 1998-0374
  • Languages: French
  • Source: Rev. gén. Froid - vol. 87 - n. 974
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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