Fish cold storage can keep fish un-spoilt in long time at frozen temperature. By lowing the temperature, the spoilage of fish flesh resulting from the action of enzymes and bacteria can be slowed down; when fresh raw fish is properly frozen and then kept at a sufficiently low temperature in fish cold storage, spoilage can be almost entirely stopped. During cold storage, some deterioration of the frozen fish takes place, but the changes are so small under the right conditions that to the ordinary consumer the thawed fish is indistinguishable from fresh after many months in store.
Temperature of storage is the most important single factor affecting the storage life of frozen fish. The lower the holding temperature, the longer is the period of safe keeping.
Minus 20F degrees is the recommended storage temperature for all frozen fishery products. Undesirable changes in the flesh caused by enzymes go on only very slowly and bacterial action is completely arrested at this temperature.
Design of fish cold storage
The temperature difference between the product and the cooling unit in the store must be kept as small as possible, since the bigger the temperature difference, the faster will water vapor leave the product to appear as frost on the cooler; thus freezer burn will be excessive when the temperature difference is large. In practice it is therefore desirable to use a cooler with as large a surface area as possible in still air, rather than a small cooler with fans, since movement of air can also accelerate drying. The cooling grids should be spread over as much of the internal surface of the store as possible, walls as well as roof. This also helps to prevent heat that leaks through the walls from reaching the product.
Cold store operation notice:
Cold storage plant rarely has sufficient reserve capacity to cope with the extra heat load; warm produce brought into the store will not only take a very long time to cool, but can also warm other products already in store, with consequent loss of quality. Never attempt to freeze fish in a cold storage and never put frozen fish that is warmer than the store directly into the store.
Do not stack goods close to the walls, or directly on the cold store floor; leave an air space below and around the goods so that cold air can pass between the goods and the store structure. Pallets can be used on the floor, and vertical battens can be fixed to the walls.
Produce stacked close to the doorway should be screened to protect it from warm air coming in.
Do not leave it open longer than necessary and never have more than one door open at a time.
All packages should be clearly date-stamped so that stock rotation, on the principle of first in, first out, can be strictly observed. Packages of any one product should be removed from the store in the same order in which they were put in.
All products in store should be protected either by a wrapping that is impervious to water vapor, or by adequate glazing; glazing should be renewed at intervals when required.
Foc Viet Cold Storage is specialized in cold storage installation. We have experience supervisors to design, install and maintain all kind of cold storage for fruit and vegetable, cold storage for meat, fish cold storage, cold storage for food, and cold storage for medicine – vaccine, cold storage for ice-cream…..
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Hotline: 0923 199 968
FOC VIET COMPANY
Address: No23, Commune 1, Dai Linh Street, Trung Van, Nam Tu Liem, Ha Noi
Tell: 04 3839 0745
Hotline: : 0923 199 968