Jette,
How does the fluctuation of temperatures between -20C & -30C effect quality?
I have seen frozen tuna fluctuate onboard from -20F to 0F during defrost
cycles on blast boats. Dockside buyers and processors do not seem to care or maybe
it is just that they are unaware of these temperatrure swings during onboard
holding, unloading and transport.
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
In a message dated 11/25/2004 9:36:14 PM Eastern Standard Time, jn@dfu.min.dk
writes:
> Subj: RE: frozen product core temp
> Date: 11/25/2004 9:36:14 PM Eastern Standard Time
> From: jn@dfu.min.dk
> To: ganesh@robian.com.sa, seafood@ucdavis.edu
> Sent from the Internet
>
>
>
> Our research show that the core temperature should be the same temperature
> as the frozen storage temeprature. Fluctuation in temperature - also between
> e.g. -20 and -30 is the main reason for declining quality.
>
> Regards,
>
> Jette Nielsen
>
> Research Coordinator
>
> e-mail: jn@dfu.min.dk
>
> Tlf: (+45)45252550, fax: (+45)45884774
>
> Danish Institute for Fisheries Research (DIFRES)
>
> Department of Seafood Research
>
> DTU 221, DK-2800 Kgs. Lyngby
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu on behalf of ganesh
> Sent: Thu 25/11/2004 10:04
> To: seafood@ucdavis.edu
> Cc:
> Subject: frozen product core temp
>
>
>
> Dear List members,
> Can anyone kindly let me know what is the minimum acceptable core
> temperature in a frozen carton/block of semi IQF shrimp, even though the
> Codex or any manual says it is -18oc?
> regards,
> Ganesh Narayana Adiga
>
>
>
>
This archive was generated by hypermail 2b29 : Thu Nov 25 2004 - 18:53:19 PST