Ice content in frozen fish

From: Richard Chivers (richardchivers@btconnect.com)
Date: Mon Jan 06 2003 - 01:26:27 PST

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    Does anyone have any references for the ice content of frozen fish and its
    relationship to the quality of the end product e.g. drip loss, toughening
    etc.

    The context is a client who buys in frozen fish in shatterpacks, cuts into
    portions, glazes, repacks as IQF and distributes. During this process the
    temperatures of the fish rises from -20(C to -5(C, then back to -18(C. I
    wish to advise them on the quality losses with some reference points.

    Thanks in advance.

    Richard Chivers

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