Subj: Re: general freezing issues
Date: 1/14/2003
To: <A HREF="mailto:crtanco@mida-group.com">crtanco@mida-group.com</A>
In a message dated 1/13/2003 9:17:43 PM Eastern Standard Time,
crtanco@mida-group.com writes:
> Subj: general freezing issues
> Date: 1/13/2003 9:17:43 PM Eastern Standard Time
> From: <A HREF="mailto:crtanco@mida-group.com">crtanco@mida-group.com</A>
> To: <A HREF="mailto:phowgate@rsc.co.uk">phowgate@rsc.co.uk</A>, <A HREF="mailto:seafood@ucdavis.edu">seafood@ucdavis.edu</A>
> Sent from the Internet
>
>
>
> Hello everyone, here are some comments from a trader in the industry:
>
> 1. what are the temperature terms you are all using -
> -18ºC and -20̊C
>
> 2. On the -50 vs -65degrees C freezing of fish, i know this terminology
> refers to being able to maintain fish as sashimi grade. A distinction is
> made commercially on frozen on board fish in commercial vessels and product
>
> frozen at -50 degrees or less can be considered sashimi grade and product
> frozen at -40 degrees or more is considered A-Grade. This is used for
> Tuna, and for Swordfish. You can see the distincition in the bloodline of
> the fish.
>
> Further more, fish that may have originally been sashimi grade but not
> stored in -50 degrees will lose its sashimi quality.
>
> 3. As to quality deterioration during storage - i once had an ineresting
> conversation with a technical person from Stahl Astra - the makers of the
> screw type compressor. He said that there is something called the delta T
> factor which refers to the difference between the temperature of the cold
> storage and the temperature outside the cold storage. if the Delta T is
> high, there will be more loss of weight during storage than if the Delta T
> is lower. Does anyone know anything more about this?
>
> 4. Question for the peanut gallery. Is it always true that the faster the
> freeze, the closer to retaining the quality of it's prefrozen state is a
> product? So something frozen by nitrogen will be better than if it were
> frozen in 4 hours?
>
> Chingling Tanco
>>>>>>>>>>>>>>>>>>>>>>>>>>
Chingling,
Who are you? Other than the address of <A HREF="mailto:crtanco@mida-group.com">crtanco@mida-group.com</A> you are
mystery.
Paul Dion
Or just type in Paul Dion to your search engine.
This archive was generated by hypermail 2b29
: Tue Jan 14 2003 - 15:06:49 PST
Paul Dion Associates, Inc.
Plymouth, MA
USA
pdionpda@aol.com
Home Page & Current CV - <A HREF="http://members.aol.com/pdionpda/">http://members.aol.com/pdionpda/>