ShareSummary
The article describes a thawing process for large fish which consists of immersing the fish in water at 20 deg C for a premiminary 5-hour thawing, and storing it in a cold room at about -3 deg C, to equalize the fish temperature.
Details
- Original title: Thermal-equalize defrosting.
- Record ID : 1994-1036
- Languages: English
- Source: Refrigeration - vol. 67 - n. 782
- Publication date: 1992/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Frozen food; Fish; Immersion; Cold storage
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Processing and storage characteristics of froze...
- Author(s) : YOUNG R.H., TABLEROS M. A.
- Date : 1982/01
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
- Formats : PDF
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METHOD FOR CALCULATING THE THAWING TIME OF FISH.
- Author(s) : STEFANOVSKIJ V.
- Date : 1980
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 2
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CAN FROZEN FISH BE SOLD AS FRESH.
- Author(s) : HERBORG L.
- Date : 1986/03
- Languages : English
- Source: Infofish mark. Dig. - n. 2
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Ksztaltowanie sie zawartosci zanieczyszczen nit...
- Author(s) : RUCINSKI A.
- Date : 2004
- Languages : Polish
- Source: Chlodnictwo - vol. 39 - n. 5
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Oceantrawl to show off thawing unit.
- Author(s) : RICHARDSON P. D.
- Date : 1997/10
- Languages : English
- Source: Fish. News int. - vol. 36 - n. 10
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