Contents Index
Accompanying Notes
Table of Contents
A. C. JASON
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 25 (revised)
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Describes the principal methods of thawing frozen fish, including air and water thawing and electrical methods. Gives thawing temperatures and times, and figures for the quantity of heat required. No single procedure is ideally suited to all purposes, since conditions vary with each application. Some guidance is given about the factors to be considered when making a choice. Electrical methods are now available commercially. Note 36 can be consulted for more information on rigor.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Some facts about thawing
Methods of thawing
Thawing in still air
Air blast thawing
Thawing in water
Vacuum thawing
Electrical methods
Tempering
Choice of method
Contents Index