Temperatures and Thaw-Drip Associated with Electronic Thawing of Newfoundland Cod
- 1 April 1964
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 21 (4) , 719-726
- https://doi.org/10.1139/f64-065
Abstract
Uniformity of temperature in the region of the initial freezing point (30.5°F or −0.8 °C) was observed in blocks of dressed fish and skins-on shore cod fillets thawed in a 38 Mc/s commercially installed electronic thawer. In general, highest surface temperatures were about 40°F (4.5 °C) only.Drip losses on thawing were 2.4% for plant-prepared skins-on fillets of trap cod dipped in a 9% solution of sodium tripolyphosphate prior to freezing and about 1% for fall-caught shore fish similarly handled. This was much less than the estimated gain (approximately 7%) resulting from the application of the dip. Two lots of untreated skins-on fillets of fall-caught shore fish developed drip losses of 2.2 and 2.5%, respectively.This publication has 2 references indexed in Scilit:
- Polyphosphate Treatment of Frozen Cod. 2. Effect on Drip, Yield, Lipid Hydrolysis and Protein Extractability in Twice-Frozen Newfoundland Summer Trap and Fall CodJournal of the Fisheries Research Board of Canada, 1964
- Water-Thawing of Frozen Cod BlocksJournal of the Fisheries Research Board of Canada, 1964