Perhaps no where in the food industry are raw materials so irregular in
size and shape as in IQF fillet portions. After all, we are dealing with
wild animals. On a practical basis, fillets may have the same count, but
they can differ greatly in surface area between lots and even within a lot.
Some fillet portions a long and thin, others short and thick, and the
portions are not necessarily consistently whole fillets.
This presents challenges when a processor is trying to coat the IQF
portions in a secondary processing plant. The amount of pick up relates to
the surface area, but the surface area varies between and within lots of
raw material.
We are trying to study this further, but estimating surface area
consistently and efficiently is also a challenge. Would anyone in the
Seafood at UCDavis listserv have a practical method of estimating surface
area of frozen IQF portions in a production environment?
Thanks in advance,
Steve Saunders
High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
Telephone 902-634-8811 Fax 902-634-4577
http://www.highlinerfoods.com
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