High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses

Quality related aspects of high pressure low temperature processed whole potatoes

“…The process is, therefore, a pressurization at sub-zero temperatures, but, contrarily to other reports, the temperature of the sample did not decrease following the phase transition line of ice I, but increased during pressure build-up. The group of Le Bail studied the effects of PSF processes on the drip loss and physical properties of whiting fish, Norway lobster and turbot fish (Chevalier, Le Bail, Chourot, & Chantreau, 1999;Chevalier, Sentissi, Havet, & Le Bail, 2000;Chevalier, Sequeira-Munoz, Le Bail, Simpson, & Ghoul, 2000). In all cases, a HP vessel of 3000 mL was used, processing in each case, approximately, 500 g of sample.…”

Freezing / Thawing and Cooking of Fish

“…Slow freezing produces larger extracellular ice crystals and resulting in more tissue damage and thawing loss. Thus, low freezing rate (air blast freezing) resulted in more drip than high freezing rate (pressure shift freezing) (Alizadeh et al, 2007b;Chevalier et al, 1999;Ngapo et al, 1999). As shown in Figure 7, the freezing process was generally much more important than thawing for drip loss.…”

“…Murakami et al (1992) observed drip loss reduction in high pressure technology treated tuna meat. Chevalier et al (1999) found that high freezing rate or high pressurization rate reduced thawing drip loss of whiting fillets (Gadus merlangus), but drip loss was reduced only by prolonging holding time of pressure as compared to atmospheric pressure thawing. Rouillé et al (2002) found that high pressure technology processing (100, 150 and 200 MPa)…”

Effects of different thawing methods on the quality of meagre fillets

“…Many authors have studied the effect of freezing, glazing and thawing methods on quality changes of different fish and crustacean species (2,6,39,40) namely whiting (5), eel (12), shrimp (17), anchovies (31), mackerel (35), pink salmon (41), chub mackerel (46), rainbow trout (51).…”

“…In addition, the thawing method should avoid the unwarranted heating of seafood, excessive drip loss and dehydration. Several methods of thawing fish have been reported namely thawing in still air, air blast thawing, water thawing, vacuum thawing, electrical methods and high pressure thawing (6,5,27).…”