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Document IIF

Effets de la température des milieux et du temps dans la zône de congélation latente pendant la décongélation du poisson.

Effects of the thawing media temperature and holding time in the latent freezing zone during thawing of fish.

Auteurs : JOHANSEN S., HAUGLAND A.

Résumé

The paper presents the results from statistically planned experiments regarding the effect of liquid thawing on the quality of salmon fillets. Responses measured were pH, liquid loss, dry matter, water holding capacity and the amount of extractable proteins. As a consequence of previous experiments detailed in the paper, the effect of different holding times in the latent zone (-9 to -2 °C) during the thawing process was investigated. The results indicated that the highest temperature and the shortest holding time in the latent zone gave the highest amount of extractable proteins.

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Détails

  • Titre original : Effects of the thawing media temperature and holding time in the latent freezing zone during thawing of fish.
  • Identifiant de la fiche : 2000-1484
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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