Hello Norman,
Phosphate level is easy: none, so that problem is solved
Glaze% ? well, everyone has an opinion there. I think 5-6% is reasonable
(though admittedly hard to limit on fillets).
Too thick and glaze tends to chip off too easily and fillets might not fit
in your standard box. Too little and you obviously have dehydration and
oxidation problems. I always like to include 0.5% (by weight) of corn syrup
solids in the glaze water (toughens the glaze). And be sure your production
line setup or handling steps are reasonably gentle so the glaze is not
cracked. Very few things were more frustrating to me than to do a dozen
steps perfectly in the processing of fish and then have a careless worker
chuck a fish in the box or a poorly thought out glazing line bang it on the
table. Beautiful fish destined for problems in the freezer because the glaze
is cracked.
Regards
Jon McGraw
Seafreeze
Seattle
_____
From: Kok Norman [mailto:normankok@yahoo.com]
Sent: Wednesday, March 07, 2007 5:50 PM
To: seafood@ucdavis.edu
Subject: Phosphate and glazing requirement
Hi,
Would like to get inputs on phospahte level and glazing requirement for
frozen fish fillet eg frozen catfish fillet?
_____
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