Fish products and Byproducts Technology

Unit 1- Principles of Fish Preservation

1.5.2. Freezing
In freezing along with the effect of low temperature, mechanical rupture of bacterial cells during ice formation, freezing out of the major fraction of water in substrate also contributes to the death of microorganisms, thus by extending shelf life. The lower the fish temperature, the low will be the activity of enzymes and microorganisms. The oxidative rancidity problem is controlled by glazing the product before freezing.