The Secret is in the speed of temperature reduction
from 0?C, down to below -18?C. The quality affecting factors of
the freezing process on food can simply be explained as follows:-
|
|
Fish Tissue contains up to 80% liquids.
|
|
|
During freezing, liquid turns to ice crystals
which e x p a n d a n d g r o w
into solid ice.
|
|
|
The slower the freeze rate, the larger
they grow.
|
|
|
As they expand the fine flesh fibres are damaged.
|
|
|
Upon thawing these fibres are weak and unable
to retain fluids and nutrients (hence the fluid loss during
thawing).
|
|
|
Powerful commercial heat extraction during the
critical -3 degrees to -10 degrees minimises the damage to
tissues.
|
|
|
Controlled even thawing - in the refrigerator,
microwave on defrost or in cold running water in the vacuum
bag, will increase retention of texture, flavour and nutrients.
|
|
|
Cryo-Tech,
Opti-Freeze,
and all Seafood Secrets frozen lines are commercially quick
frozen in export establishments to give seafood lovers the
convenience of high quality frozen seafood at home 24 hours
7 days a week.
|
