Mike,
It depends on your particular raw material and process. But in poorly
designed and controlled processes colour fading, temperature induced damage
to proteins, nutrient leakage and water logging are most common. There
might be also some issue of salt up-take if you use seawater for the
purpose.
Best regards,
Andrew Strak
----- Original Message -----
From: Mike Van Gels <mvangels@alaska-seafood.com>
To: 'UC Davis' <seafood@ucdavis.edu>
Sent: Wednesday, March 29, 2000 9:23 PM
Subject: fish thawing methods
> Dear listers,
>
> can anyone provide me with information (preferably quantitative) on the
> possible negative effects of thawing frozen H&G fish in a water bath.
>
> Thanks
>
> Mike Van Gels
> Quality Control Technician
> Alaska Seafood International
>
>
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