To all who are interested in the benefits of good icing procedures,
We all know that the post harvest handling of fish is greatly influenced by
basic icing procedures and techniques. The post mortem changes that occur
shortly after death are greatly influenced by temperature. How quickly are
the fish iced after landing and how quickly they are reduced to 0C to -1C. In
some species, especially the hakes of the world are, rapid chilling rates
have direct influence on the quality (and value) of the raw material landed
at dockside. For all those who are into salmon, rapid chilling at slaughter
also has a great influence on the quality of the fresh fillet.
I am surprised that the discussion of the forms of the icing medium has not
come up in the recent discussion such as, crystal ice, flake ice, slush ice,
ice made with sea water (I was told once that there was no such thing as
saltwater ice), ice mixed with seawater, salt mixed with ice, flow ice
(binary ice) and RSW. Even though 0C is 0C, ice is not necessarily ice.
We haven't even started to touch on boxes, bins, tubs and containers yet.
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
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