merits and demerits of thawing of fish
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Thawing fish involves increasing its temperature so that ice crystals melt back into water at around -10C. There are various methods of thawing fish, including refrigeration, cold water, and microwaves. Thawing has merits like increased yield, shorter cooking times, and tenderized texture from ice crystal formation disrupting muscle fibers. However, thawing also has demerits such as weight loss from water leeching out, reduced water holding capacity, and possible color and texture changes from oxidation and rigor mortis. Care must be taken to thaw fish slowly at low temperatures to minimize quality impacts.
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Lihat lebih lanjut di: http://muhammadhabibie2016.blogspot.com/2016/03/daftar-mata-kuliah-semester-6.html
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merits and demerits of thawing of fish
- 1. MERITS AND DEMERITS OF THAWING OF FISH Presented by: group 6
- 2. Thawing • changing a product from frozen to unfrozen • involves transferring heat to a frozen product • ice crystals are converted back to water occurs at -1⁰C Thawing time • time required to melt all the ice in the frozen seafood
- 3. Thawing process 1.Tempering phase: • temperature is increased until melting of ice is accelerated • Short phase due to low specific heat capacity and high thermal conductivity 2. Latent zone phase • The temperature of the product is almost constant • majority of the supplied energy is used to melt the ice 3. Heating phase • Product’s thermal capacity is comparatively low • temperature increases rapidly as a result of further energy supply
- 4. Freeze-thaw cycle • number of times freezing and thawing is done • repeating thawing, refreezing and rethawing effects the quality
- 5. Methods of thawing Conventional methods of thawing • Refrigerator Thawing • Cold Water Thawing • Microwave Thawing • Thawing at room temperature Novel methods of thawing • High pressure thawing • Ohmic thawing • Acoustic thawing
- 6. Merits of thawing of fish • Yield increase • Less cooking time • Tenderness • Textural quality
- 7. Yield increase how much of the total raw material is converted to saleable products with as high quality as required
- 8. Less cooking time • properly thawed fish is properly cooked • post processing become easy
- 9. Tenderness • increases with freezing and thawing • correlated to the length of frozen storage mechanism • breakdown of muscle fibres by enzymatic action during proteolysis • loss of structural integrity caused by ice crystal formation • formation of large, extracellular ice crystals disrupts the physical structure, largely breaking myofibrils apart and resulting in tenderisation
- 10. Feasible processing operation • thawed fish makes the processing operations feasible • Cutting, grounding, slicing, filleting, canning, etc become easy if the fish is thawed
- 11. Textural quality • texture is close to that of fresh and unfrozen food • may be changed by the freezing process and yet result in acceptable product
- 12. Demerits of thawing WEIGHT LOSS DRIP LOSS WATER HOLDING CAPACITY COLOUR CHANGES LIPID OXIDATIO N THAW RIGOR
- 13. Weight loss • ice crystal melts into water and leeches out • Thus, effect the weight certainly lower than the original fish
- 14. Drip loss • form of moisture migration • soluble nutrients are lost Mechanism • water is removed from its original location in the product and collected elsewhere in the form of ice crystals • this water may or may not be reabsorbed into its original location • If not reabsorbed it leaches out of in the form of drip loss
- 15. Water holding capacity • the ability muscle tissue and foodstuff based on muscle tissue must keep/withhold the original amount of water during a specified treatment • WHC is reduced as the water content increases • important factor considering the juiciness and taste of fresh food and for drip loss related to thawing • reduced ability to absorb water is linked to hydration of proteins and destruction of ultra structure of the cells
- 16. Lipid oxidation • since chemical reactions can occur during frozen storage that initiate primary lipid oxidation (peroxidation) in the meat • This lead to radical secondary lipid oxidation upon thawing
- 17. Colour changes • non-enzymatic and enzymatic browning • mainly caused by a strong increase in lightness and decrease for both redness and yellowness • Changes in myofibrillar and sarcoplasmic proteins due to pressure could induce meat surface changes and consequently colour modifications
- 18. Thaw rigor • Rigor after thawing • Seafood frozen pre-rigor enters a very strong rigor mortis when thawed at high temperatures, resulting in gaping (breaking of connective tissue between the muscle segments) and loss of drip.
- 19. Precautions to prevent thaw rigor • to extend the cold storage time • least eight weeks at a temperature of -28⁰C or lower • thawed slowly at room temperature
- 20. Controversial effect • Microbial count • Nutritional availability
- 21. Conclusion • The quality of frozen food is closely related to freezing and thawing processes. During thawing process foods are subject to damage by chemical and physical changes and microbial attack. Quick thawing at low temperature avoiding notable rise in temperature and increased dehydration of food is desirable. Longer the thawing treatment time, the more adverse effect will be. Nutritional quality reduction due to leaching of soluble proteins, high energy consumption and large quantities of loaded waste water are also other disadvantages of conventional thawing