Two interesting results obtained when researching frozen fish glazing alternatives
Nuno F. Soares
Supporting food safety professionals NunoFSoares, Lda | Author of the Book "How to Sell Food Safety" | Founder of SLO (Saving Lives Officer) movement: mindset and framework to Food Safety Culture | ISO 22000 | FSSC 22000
The use of glazing (a layer of frozen water that covers the surface of frozen fish) is as common practice in the frozen fish industry. Nevertheless most may not be aware that in an US patent from 1937 the process was already mentioned as customary.
In order to stop evaporation directly from frozen fish which are to be stored, it is customary to dip them for a few seconds in water at… (Robert Bedford)
In a research focus on developing alternatives to the use of water in the protection of frozen fish during storage two interesting results also pop-up.
Despite the temperature being much higher than the one defined for storage of frozen fish, since the product was stored during 14 weeks at -5 °C, the results confirmed that this temperature is enough to inhibit microbial growth since CFU/g fluctuated between 5.0E+2 and 1.0E+4 throughout the experiment.
The other curious result was that, even at such high (but steady) storage temperature and using simple water, it could be predicted that the time to lose half of the protective glazing can vary from 42 weeks to 60 weeks when a 6% and 11% w/w glazing was applied, respectively.
Best practices comprise reasonable standards of care
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