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CHAPTER 3 Chilling
CHAPTER 3 Chilling
Chilling
1. Fundamentals of Chilling
2. Methods of Chilling
3. Methods of Storing Iced Fish
4. Types of Containers
5. Types of Insulation
6. Chilling on Board
7. Quality Changes of Fish During Chilling
8. Handling Chilled Fish
• Fish is highly perishable- proper handling must
start from the moment it is harvested until it
reaches the consumer’s table.
• Lowering the temperature (chilling,
refrigeration and freezing)is the key factor in
maintaining the quality of fresh fish
• Chilling is the most common practice in
keeping the freshness of fish.
Methods of Preserving/Processing Fish
Temperature Control
Use of Additives
Removal of Moisture
3. Other Methods
Methods of Chilling
A. Refrigerated Air:
commonly done in big commercial boats.
chilled air is circulated by a finned evaporator and fan
B. Gel Ice Mat
Freezing water-based gel
Suitable for air transport
Block Ice
Rarely used directly for cooling
Crushed Ice
Irregular size, sharp edges, can
physically damage fish
Flake Ice commonly produced from FW as
thin flakes, formed instantly on cold
metallic surfaces
Tube Ice
Lasts longer, melts more evenly,
useful for transporting fish in
uninsulated containers
Methods of storing iced fish:
BULKING SHELFING
BOXINNG
BULKING
• Fish are layered to achieve intimate contact
Disadvantages
Economize When a very
Advantages
Disadvantages
Minimum handling that for bulking
Advantages