Fish products and Byproducts Technology

Unit 1- Principles of Fish Preservation

1.5.1. Chilling
Preservation by chilling is mainly due to the lowering of the temperature of the fish as low as possible (near to 0^oC) to delay both biochemical and microbiological processes. With the lowering temperature the lag period of microorganisms will be extended, resulting in delayed growth. The lower the fish temperature, the low will be the activity of enzymes and microorganisms.