fish-METHODS OF CHILLING

Question 1

METHODS OF
CHILLING

Answer 1

Wet Icing
Chilled Seawater (CSW) or Ice Slurry
Refrigerated Air
Dry Ice

Question 2

LIMITATIONS IN CHILLING BY ICE
Ice can cause bruising of the

Question 3

Ice storage adversely influence

Answer 3

protein solubility, WHC, and enzyme activities

Question 4

, chilling

Question 5

Fish can reach a super-chilled state when

Answer 5

n stored below 0 °C using refrigerated
seawater slurry with 3.5% salt content lowers the freezing point of water to -1.6 °C.

Question 6

Super-chilling can be used to protect the

Answer 6

m temperature

Question 7

An extension to super-chilling, also called freeze-chilling

Answer 7

g is to allow the the

Question 8

COMBINATION OFCHILLING WITH FOOD
PRESERVATIVES

Answer 8

Preventing the growth of microorganisms, prevent oxidation or enzymatic deterioration.

Question 9

Dipping cod

Answer 9

microbial growth after 8 days at 4◦C

Question 10

A dip in 1-3% potassium sorbate

Answer 10

can extend the shelf life of

Question 11

Several polyphosphates can be used to enhance quality of fresh as well as frozen

Answer 11

by acting as metal ion chelators, altering pH, interacting with proteins t