1. Introduction
However, the industry faces significant challenges in ensuring fish quality is maintained throughout the supply chain. Fish is highly perishable and susceptible to bacterial growth, enzymatic activity and oxidation, which can rapidly deteriorate texture, flavour and nutritional value. Traditional fish preservation method of using ice, have limitations in temperature control, ice crystal formation, and uneven cooling. Therefore, there is a need for more advanced solutions that can overcome these challenges and extend the shelf life of fish.
Maintaining the quality and freshness of fish is very important for the fisheries industry. Freshness directly affects the taste, texture and nutritional value of fish, which in turn influences consumer satisfaction and market demand. Glazing is an important preservation method, maintaining fish temperature, slowing bacterial growth and preventing dehydration. It also helps maintain the fish’s natural moisture levels and inhibits fat oxidation. By using proper glazing techniques, the seafood industry can ensure that fish reach consumers in high quality and fresh condition, increasing consumer confidence and promoting sustainable growth of the industry.
2. Understanding Slurry Ice
Denne historien er fra August 2023-utgaven av Food & Beverages Processing.
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Denne historien er fra August 2023-utgaven av Food & Beverages Processing.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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