Dear List,
Can anybody give me the scientifically proved safe length of cooling time
for tuna for the production of cooked frozen tuna loins ?
The tuna are defrosted from -18°C to -2 to 4°C and cooked to a BB
temperature of 63°C. They are then showered with water and attain a backbone
temperature of 30-35° C in approx. 4-5 hours (depending on fish size) after
leaving the cooker. Ambient temp. is 25-30°C.The fish are pre-skinned and
cleaned, vacuum packed and blast frozen. The BB temp. of the vacuum sealed
pack achieves -18°C within 16 hours of being loaded into the blast freezer.
I have heard widely conflicting ideas on the safe length of cooling time of
the fish after cooking, from 6 hours to 24 hours by experienced seafood
experts and industry people. I would be grateful if anybody could
assist.with the correct answer to this issue.
Thanks
David J. Byrom
Honiara
Solomon Islands
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