Contents Index

Cold Storage of Frozen Fish













Accompanying Notes
Table of Contents


MINISTRY OF TECHNOLOGY

TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 28

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


Describes the changes that can occur in cold storage, the effects of time and temperature on the protein, fat and water content of frozen fish, the factors limiting storage life, and emphasises the need to store frozen fish and products at -30C. Gives a table of examples of storage life of various products at various storage temperatures. Provides some background information on cold store design and notes the basic principles for cold store operation. In modern stores, access is by automatic sliding door controlled remotely, usually protected by a curtain of overlapping, vertical, heavy-duty plastic strips hung across the doorway to reduce the exchange of air when the door is opened, without impeding entry. This Note should be read in conjunction with Note 27. Notes 61 and 90 provide detailed information on factors affecting gaping. Measurements are given in British units; Note 40 gives conversion factors to SI units.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Introduction
The purpose of cold storage
Recommended storage temperature
Cold storage life of frozen fish
Factors limiting storage life
Design of cold stores
Cold store operation


Contents Index