Fish Freezing
HC observes that industrial refrigeration is vital in preserving fish’s nutritional properties, establishing it as a fundamental component of a balanced and healthy diet.
Both marine and freshwater species are highly perishable and vulnerable to environmental conditions from the moment the fish is caught. To prevent decomposition caused by microorganisms, immediate refrigeration after capture is essential.
Maintaining the cold chain goes beyond the vessels. Inland processing plants continue refrigeration during preparation until the fish reaches the consumer. Specific conditions are required in different industrial refrigeration environments:
- Fresh room: Kept at -1°C to 0°C with high humidity.
- Ice factory and silo: Maintained close to 0°C.
- Workrooms: Kept at approximately 12°C with low airspeed (0.2 m/s) from evaporators.
- Frozen product storage: Temperature must not exceed -18°C for short-term preservation dropping to -30°C for longer periods.
- Waste deposit: The recommended temperature is -5°C, generating superficial freezing to reduce waste odor before evacuation.
- Fish and fresh seafood storage chambers: Product covered with ice, temperature generally between -1°C and 1°C.
- Freezing tunnels: Three types; continuous, semi-continuous, and static – with process temperature between -35°C and -30°C. Continuous tunnels provide freezing times of 120 to 240 minutes.
By ensuring these ideal conditions through industrial refrigeration, the fishing industry preserves fish and seafood quality, extends shelf life, and meets market demand for fresh and frozen products.
