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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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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Selection and application of quality indicators...
- Author(s) : NEDENSKOV K., GULDAGER H. S., JAKOBSEN G., et al.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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Detection of thawed sole (Solea solea) by a wat...
- Author(s) : VYNCKE W.
- Date : 1996/09/22
- Languages : English
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A note on the effect of long-term frozen storag...
- Author(s) : GORMLEY T. R., WARD P., SOMERS J.
- Date : 1993/12
- Languages : English
- Source: Ir. J. agric. Food Res. - vol. 32 - n. 2
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Principles of maintaining high quality of Atlan...
- Author(s) : JOHANSEN S., HAUGLAND A., MAGNUSSEN O. M.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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