Calculation of full process freezing time in minced fish muscle

  Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.

INTRODUCTION Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal p...

DeVries: the Art of not freezing fish.

Lloyd Peck discusses the impact of two classic Science papers, the first by Art DeVries and Donald Wohlshlag, published in 1969 and the second by DeVries alone published in 1971 on freeze tolerance in Antarctic fish. Art DeVries transformed our understanding of low-temperature biology with two publications in 1969 and 1971. The first paper was with Donald Wohlshlag, an icon of low-temperature b...

Freezing / Thawing and Cooking of Fish

Freezing viruses in time.

The 2014 outbreak of Ebola in West Africa has generated understandable interest in how long viruses can survive outside of a host. Is it a matter of minutes, several hours, a few days? How about 700 years? Remarkably, a new study in PNAS by Ng et al. (1) shows that viruses can survive intact in ice patches for at least this period and retain their infectivity. Ng et al. (1) based their study on...

Textural and chemical attributes of minced fish sausages produced from Talang Queenfish (Scomberoides commersonnianuus) minced and surimi

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...