Scholarly record

RAW MATERIAL DEFROSTATION METHOD SUITABLE FOR SEMI-FINISHED FISH-BASED DISH PRODUCTION, PRICE-QUALITY PERSPECTIVE

Sandra Muižniece-Brasava

Abstract

Frozen fish is the primary raw material used in the industrial preparation of semi-finished ready to eat fish-based products. Ready to eat fish product manufacturers receive frozen fish raw materials from suppliers and defrost it before processing. Such raw materials are commodities; frozen fish are easily transported around the world, can be stored for a long time, and used for further processing as required, evenly distributing the company?s production capacity throughout the year and, thus, optimising costs. Nonetheless, defrosting losses are significant, starting from about 10% and sometimes even higher. To prevent lipid oxidation and slow down the growth of pathogenic microorganisms, proper fish raw material defrosting before processing should occur as quickly as possible, ensuring minimum biochemical, and technological changes in the fish structure. For this, several methods can be implemented, such as air, water immersion, electric current of different frequencies, infrared rays, ultrasound, and microwave radiation. This article aims to analyse the physical, thermodynamic and technological aspects of industrial defrosting and compare the fish raw material defrosting methods existing in industrial processing and the new perspectives thereof. The recommendations on the choice of defrosting methods for industrial preparation of semi-finished ready to eat fish-based products are provided based on the advantages and disadvantages of said methods.

Publication Impact Profile

• Captures
• Mendeley - Readers: 1

PLUMX see details

DOI resolver: doi.org/10.5593/sgem2019v/6.3/s08.023

Publication details

Back to publication list