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Document IIF

Réfrigération rapide du poisson : innovations.

Developments in rapid chilling of fish.

Auteurs : MAGNUSSEN O. M., NORDTVEDT T. S., HARDARSON V.

Résumé

Traditionally fish is chilled, stored and distributed in boxes with sufficient ice both for chilling and heat load during transport. With modern plastic or aluminium boxes and today's icing methods, measurements have revealed slow chilling and poor temperature in the cold chain. Improved chilling and reduced labour can be achieved by chilling in ice-seawater (CSW) in containers. Handling of huge volumes requires rational handling and due to low shelf life, rapid chilling is required. Use of seawater in tanks and chilling with ice or mechanical refrigeration is the common method. The main challenges are the dimension of water circulation and chilling systems and correct design of water distribution and suction chambers. In traditional fish farming as seen in Asia, small fish are mainly distributed alive in small volumes. In the fast growing salmon farming industry however, large fish are slaughtered, chilled and distributed as fresh products. This requires efficient and continuous chilling post slaughter.

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Pages : 2001-1

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  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Developments in rapid chilling of fish.
  • Identifiant de la fiche : 2005-1363
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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