Dear list:
This posting somehow deviates from the original subject string, thus, re-titled
differently.
The original subject string was, " Ice content in frozen fish."
>>What is more damaging to quality is
that the fish has apparently been stored at -20ºC before processing and will
be stored at -18ºC afterwards. These temperatures are too high for
maintenance of good quality in frozen fish; a better temperature for storage
would be around -30ºC.
I would agree that storing at -30 C is better. Furthermore, the freezing
process is as important as the storage temp. The thermal arrest period should
be kept to 2 hours max.
I recall, in one of FAOs reference, it advices frozen fish storage around -30 C,
also.
The international frozen fish industry have been slow in adopting such
advisory. Nowadays, more efficient refrigeration systems are available.
Industry practice still use -18 C storage temp.(also practiced in the
Philippines).
Frozen black tiger prawn, in blocks, shipped from the Phil to Japan at -18 C.
There is however, an interesting note on frozen fish vs its quality. Raw fish
tuna market in Japan, has been dictating low temp practices of yellowfin tuna to
be either chilled or frozen at -65 C.
I have info gap on the storage of the frozen tuna, thereafter, but I believe it
is lower than -18 C. Also, please take note, that the tuna will be eaten raw,
eventually.
There is one thing I am certain, though, the consumers in Japan demand to have
the highest fish quality, and they are willing to pay the price for this
premium.
Jose P. Peralta
This archive was generated by hypermail 2b29 : Thu Jan 09 2003 - 18:57:02 PST