Dear List,
Sashimi grade tuna loins are blast frozen for the Japanese market at -55 to
- 60 degrees. They are then stored at -60 C. Could anybody advise what the
effects of vacuum packing, freezing at -60 followed by storage at -20 C
would have on the colour and quality of the ensuing product. Normally
storing sashimi grade fish at -20 C would result in discoloration of the
meat making it unsuitable for this market. Would the above process extend
the predicted shelf life of the product ?
Regards
David J Byrom
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