Dear Members:
When Is It Cold Enough ?
I'm interested in learning more about freezing and cold storage temperatures
for oily types of fish such as mackerels.
I understand the basic concepts behind freezing product rapidly as it
relates to the ice crystal formation and cell structure of the meat, and
that colder is better for both freezing and cold storage temperatures.
My questions are:
A) At what temperature as you go colder, (-30C, -40C, -50C, -60C....?), is
there no longer a benefit to product quality, (texture, color, flavor, etc
after thawing), or is there such a temperature point? (ie: is there a
breakeven point or law of diminishing returns at which going any colder
would not add any improvement to the quality of the product, and therefore,
investing more dollars in refrigeration equipment to go colder for initial
freezing and/or cold storage would not be necessary).
B) If you blast freeze these products at say -40C, but most cold storages
maintain a temperature of -20C, what impact does the temperature differences
have on the quality of the product?
Regards,
Kurt Jacobsen
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