Premium
TRANSPORT OF OXYGEN THROUGH ICE AND FROZEN MINCED FISH
Author(s) -
FLINK JAMES M.,
GOODHART MARK
Publication year - 1978
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1978.tb00560.x
Subject(s) - chemistry , oxygen , congelation , oxygen permeability , ice crystals , oxygen transport , meteorology , physics , organic chemistry , thermodynamics
The storage life of frozen fish depends, in part, on quality degradation due to oxidation of lipids. In minced fish products, transport of oxygen through the frozen material is one possible mechanism for supplying the required oxygen to the reactive lipids. Oxygen transport through ice and minced fish at —5°C was determined using a Clark‐type oxygen electrode in a sample of known geometry. Oxygen permeability of ice appeared related to physical defects of the ice samples. Fast frozen ice had widely varying permeability values, while slow frozen ice varied over a more narrow range. Ice thickness and annealing procedures affected observed permeability values. Slow frozen minced fish was more permeable to oxygen than slow frozen ice, and coating of the minced fish with a slow frozen ice glaze resulted in reduced oxygen transport.