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THE TECHNOLOGY OF CHILLING FISH AND INVERTEBRATES.

[In Russian. / En russe.]

Author(s) : TRUHIN N. V.

Type of article: Article

Summary

THE RELATIVE MERITS OF FREEZING AND CHILLING ARE GIVEN. ACCORDING TO THE AUTHOR, ALTHOUGH FREEZING INCREASES KEEPING TIME, CHILLING HAS AN ADVANTAGE IN PRODUCT FLAVOUR, IN ECONOMY, AND IN THE AVAILABILITY OF EQUIPMENT. HOWEVER, BOTH ARE OFTEN USED. EXPERIMENTS CARRIED OUT ON BULGARIAN SHIPS, FOR EXAMPLE, SHOWED THAT ON-BOARD CHILLING OF A CATCH FROM 293 TO 283 K (20 TO 10 DEG C) SHORTENED THE TIME FOR SUBSEQUENT FREEZING FROM 115-150 TO 95-135 MINUTES. FOR FISH CHILLED WITH A PRECOOLER, SEAWATER IS USED ; FOR INVERTEBRATES LIKE SQUID, FLAKE ICE IS USED. SOME METHODS ARE DESCRIBED. VARIOUS EQUIPMENTS FROM OUTSIDE THE SOVIET UNION IS RECOMMENDED. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-1497
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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