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A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS
Author(s) -
AURELL TUR,
DAGBJARTSSON BJÖRN,
SALOMONSDOTTIR ERLA
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14408.x
Subject(s) - odor , flavor , food science , chemistry , air blast , dehydration , food spoilage , bacteria , biology , biochemistry , mining engineering , organic chemistry , engineering , genetics
Freezing by the use of the Liquid Freon Freezant (LFF) process was evaluated in comparison to air blast tunnel freezing and plate freezing on shrimp, scallops and lemon sole. The evaluation was based on freezing time and temperature, weight loss, drip loss, reduction in bacteria and on a sensory evaluation (appearance, odor, flavor and texture). The superfast freezing of the LFF‐process was confirmed as well as the very low weight loss due to dehydration. The lower reduction of spoilage bacteria caused by the faster‐freezing was also confirmed. A statistical analysis of the sensory scores pointed out only one significant difference between methods, for odor or lemon sole, which was to the advantage of the LFF‐process.