Craig Winkel (factory@debrettseafood.com.au)
Thu, 6 Jan 2000 08:22:01 +1000
Help required.
I'm doing some trials on cryogenic freezing of high grade yellowfin tuna. I am finding that on thawing, the meat in the centre of the loin is browning whereas the meat on the outside returns to its normal bright red colour. I am freezing using a cascade system to a core temperature of -20, this is taking approximately 2 1/2 hours ( any faster and the larger loins will crack). The texture of the meat remains constant throughout the fish. Has anybody any suggestions on why this browning is occurring and how I may prevent it.
Regards
Craig Winkel
factory@debrettseafood.com.au
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