Acta Ichthyologica et Piscatoria 31(2): 145-161, doi: 10.3750/AIP2001.31.2.11
Influence of addition of fat and its distribution in minced herring meat on course of process of freezing
expand article infoB. Zarzycki, I. Dmytrów, E. Prochowska

Corresponding author: B. Zarzycki

© B. Zarzycki, I. Dmytrów, E. Prochowska.
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Citation: Zarzycki B, Dmytrów I, Prochowska E (2001) Influence of addition of fat and its distribution in minced herring meat on course of process of freezing. Acta Ichthyologica et Piscatoria 31(2): 145-161. https://doi.org/10.3750/AIP2001.31.2.11
Open Access
Abstract
The authors analysed the influence of addition of fat and its distribution in fish minced meat on time and phases of process of freezing. The material for study was minced herring meat, frozen at the rate of 49 and 5.4 cm/h and sunflower oil constituting a 20-% addition. It was determined that the oil in form of external envelope that was 3 mm thick lengthened total time of freezing almost three times and also decreased freezing rate. Presently used mathematical model can be applied to analyse freezing curves because of good consistence of values calculated with the empirical ones.