Seafood Chilling, Refrigeration and Freezing (PDF)

Fish and seafood are highly perishable, and must be preserved
immediately after being caught or harvested. It is very important
both to preserving its quality and to ensure that it does not pose
any risks to human health upon consumption. Chilling, refrigeration
and freezing are the major preservation methods used with seafood
and fish products, all three processes aiming to preserve the
freshness and flavour of the fish. Consumer demand for fish remains
high despite escalating prices in the last ten years which have
seen the retail cost of the most popular breeds (cod, haddock,
salmon) more than double for unfrozen fish. Many consumers appear
to be willing to pay a premium for freshness and quality, both of
which are closely linked in shoppers' minds with the
efficient chilling and refrigeration of the fish along the supply
chain. At the same time, frozen fish and seafood has also grown
more popular with shoppers, as a cheaper, more convenient
alternative to refrigerated fresh fish and seafood.

Seafood Chilling, Refrigeration and Freezing presents the
science behind the chilling, refrigerating and freezing of fish and
seafood, describing the chemical, microbiological and physical
changes which take place during preservation, and considering the
new technologies which can be used, highlighting their benefits and
their economic implications. The book takes account of the
different requirements for different breeds of fish and seafood,
and includes both traditional and novel technologies, providing
both current and future perspectives. It will be required reading
for food scientists, fish processors and retailers as well as fish
specialists, researchers and process designers.