Skip to main content
Publications | Persons | Institutes | Projects
[ report an error in this record ]basket (1): add | show Print this page

one publication added to basket [121175]
Kwaliteitsaspekten van ontdooide vis = Aspects qualitatifs du poisson decongelé
Vyncke, W. (1978). Kwaliteitsaspekten van ontdooide vis = Aspects qualitatifs du poisson decongelé. Landbouwtijdschrift 31(3): 542-547
In: Landbouwtijdschrift = Revue de l'Agriculture. Ministerie van Landbouw: Brussel. ISSN 0776-2143, more
Peer reviewed article  

Available in  Author 

Keywords
    Products > Fishery products > Processed fishery products > Frozen products
    Thawing
    Pisces [WoRMS]
    Marine/Coastal

Author  Top 

Abstract
    The influence of the different thawing techniques on the quality of fish is discussed: thawing in still air, in moist air with ventilation, in circulated water, in vacuum with condensing steam, dielectrically with macrowaves and with microwaves. The influence of thawing and refreezing on the quality of the fish is also dealt with. It can be concluded that several excellent industrial thawing techniques are available which should be looked upon from case to mal quality losses. The most appropriate method depends upon a number of factors (fish species, size, expected capacity etc.) which should be looked upon from case to case. Thawing fish in still air should not be recommended.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Author