Cooling during processing

CBC_fyrir

 

It is recommended to maintain a low and stable temperature in the chilled room before processing.

Pre-cooling can be performed with liquid cooling, but cross contamination must be avoided by limiting the amount of time in the cooling medium and circulate and renew the cooling medium frequently.  Liquid cooling has been found to extend the shelf life of fillets subjected to a temperature abuse by 25% when compared to similarly abused control fillets with a shelf life of 6 days, for further information see here.

Further, CBC cooling is recommended as this method has been found to extend shelf life by 100% compared to similarly abused control fillets with a shelf life of 6 days, for further information see here, here and here (Icelandic report, English abstract).

Holding time during processing should be minimised. Make sure the processing line is clear during breaks and make sure there are no bottlenecks in the processing line.

The water used in processing should be cooled to 1-2°C if possible.


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