Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
Online ISSN : 2185-789X
Print ISSN : 1344-4905
ISSN-L : 1344-4905
Dehydrofreezing of Fish I
Osmotic Pressure Dehydration in Low Temperature and Dehydrofreezing of Fish
Tsuneo KOZIMA
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1987 Volume 4 Issue 3 Pages 209-214

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Abstract
Recently, new method of removing water from perishable food were developed using dehydration sheet with material having high osmotic pressure and absorbent polymer. Dehydration sheet consist of mixture of sugar dehydrolysate and absorbent polymer covered with sem-permeable membrane, and can remove water in liquid state by contact with perishable food. Dehydration rate of fish using with dehydration sheet varied depending on species, their shape, and ambient temperature etc. Fish were dehydrated with dehydration sheet at low temperature as 0 - 5 C and frozen in cold storage room. Dehydrofrozen fish were kept it's high quality and freshness after thawing, ATPase activity of fish muscle was kept at high level after dehydrofreezing in the case of cod and alaska pollack, and flesh color of farming salmon was kept after thawing.
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© 1987 Japan Society of Refrigerating and Air Conditioning Engineers
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