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Réfrigération et congélation des produits de la pêche. Evolutions dans la conception et la pratique.

Refrigeración y congelación de productos de la pesca. Evoluciones en la conceptión y la practica.

Auteurs : JUL M.

Type d'article : Article

Résumé

Spanish translation of an article presented at the IIR meeting, held in Aberdeen, United Kingdom, 1985 (see IIR Bulletin, ref. 87-0573). Numerous objective tests were proposed for the determination of the freshness of fish, with limited validity for scientific studies, but convenient for trade. Sensory tests may seem more satisfactory, but it is difficult to correlate them with consumer's acceptance. The icing of fish is less and less used. However, no immersion process can guarantee a temperature of 273 K. Trade too gives up icing. The result is that fish is distributed between 275 and 279 K. Thus distribution is increasingly interested in slightly smoked or cured fished. Freezing is the main preservation process. For chilled and frozen fish it should be necessary to determine time-temperature-tolerance all over the distribution network and storage life in function of the processing, packaging, etc., factors.

Détails

  • Titre original : Refrigeración y congelación de productos de la pesca. Evoluciones en la conceptión y la practica.
  • Identifiant de la fiche : 1999-1024
  • Langues : Espagnol
  • Source : Frío Calor Aire acondicionado - n. 293
  • Date d'édition : 05/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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