Dear Ukirde
The advice you seek is contained in: Johnston, W.A., Nicholson, F.J., Roger, A., Stroud, G.D.
(1994). Freezing and refrigerated storage in fisheries. FAO Fisheries Technical Paper 340. It can be downloaded from http://www.fao.org/DOCREP/003/V3630E/V3630E00.HTM.
Slow freezing is definitely bad practice and deleterious to the quality of the product.
Peter Howgate
----- Original Message -----
From: Ukirde Yogesh
To: seafood@ucdavis.edu
Sent: Wednesday, September 24, 2008 2:07 PM
Subject: Regarding effect on Quality of fishes
Dear members,
Can anyone provide me the information on effect on quality of fishes & crustacean after slow Freezing (-10 to -18) & then thawing it for consumption
What are effect of the same on quality of fishes especially if the same process is carried in Tropical countries?
Is the same advisable in practical & what are the timelines we can keep the material in freezer. if the freezing done is not a block /blast freezing
Regards,
Yogesh
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