. Commercial fisheries review. Fisheries; Fish trade. January 1958 COMMERCIAL FISHERIES REVIEW 11 100 - LEGEND: QO^ ( s- Haddock in salt-water ice. ^-^ â \ 80 "^\ if> c 70 ^Vn. o ^*«>»^ ** â¢Â»Â» _, 60 ^^O z ^*>s<\ g 50 ^»^ \\ S An b\ \\ 30 \^k nN. 20 ^^ 1 1 1 1 f 1 1 1 1 1 1 5 6 7 8 9 101112 131415 15 STORAGE TIME IN ICE (OArs) salt-water ices decreased in quality at about the same rate. The fish stored in both ices were of good to excellent quality until the 9th day of iced storage and of fair to borderline quality from the 9th until the 13th day of iced storage after whi
. Commercial fisheries review. Fisheries; Fish trade. January 1958 COMMERCIAL FISHERIES REVIEW 11 100 - LEGEND: QO^ ( s- Haddock in salt-water ice. ^-^ â \ 80 "^\ if> c 70 ^Vn. o ^*«>»^ ** â¢Â»Â» _, 60 ^^O z ^*>s<\ g 50 ^»^ \\ S An b\ \\ 30 \^k nN. 20 ^^ 1 1 1 1 f 1 1 1 1 1 1 5 6 7 8 9 101112 131415 15 STORAGE TIME IN ICE (OArs) salt-water ices decreased in quality at about the same rate. The fish stored in both ices were of good to excellent quality until the 9th day of iced storage and of fair to borderline quality from the 9th until the 13th day of iced storage after which they were considered unmarketable. There- fore no extension of the keeping quality of the fish resulted from the storage of the fish in salt-water ice. COOLING RATES AND STORAGE TEMPERATURES: The cooling rates of eviscerated haddock stored in fresh- water ice and in salt-water ice are giv- en in figure 8. Examination of these cooling curves shows that icing with salt-water ice resulted in quicker cooling and cooling to a lower tem- perature than did icing with fresh- water ice. The top curve (fig. 8) which shows the cooling rate of a fish lying against the penboard, demonstrates very strik- ingly what occurs when the fish are not completely surrounded by ice. Over 18 hours was required to cool this fish to 32° F. as compared with a- bout 4 hours for a well-iced fish. FIG. 7 - AVERAGES OF TASTE PANEL SCORES FOR COOKED FILLETS. The temperatures of the fish, 24 hours after they were iced initially and during storage aboard the vessel, are shown in table 3. These temperatures show that (1) the fish in the bottom of a pen were as cool as or cooler than those in the top of the same pen, (2) the rise in temperature of the fish in the top of a pen was greater than was the rise in temper- ature of those fish stored in the bot- tom of the same pen, and (3) the fish stored in salt-water ice rose to a higher temperature than did the fish stored in the fresh-water ice. Th
Size: 1888px × 1323px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
