Temperatures and Thaw-Drip Associated with Electronic Thawing of Newfoundland Cod

• Published in: Journal of the Fisheries Research Board of Canada
• Main Author: MacCallum, W. A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Canadian Science Publishing 1964
• Subjects: General Medicine; Newfoundland
• Online Access: http://dx.doi.org/10.1139/f64-065; http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-065

Uniformity of temperature in the region of the initial freezing point (30.5°F or −0.8 °C) was observed in blocks of dressed fish and skins-on shore cod fillets thawed in a 38 Mc/s commercially installed electronic thawer. In general, highest surface temperatures were about 40°F (4.5 °C) only.Drip losses on thawing were 2.4% for plant-prepared skins-on fillets of trap cod dipped in a 9% solution of sodium tripolyphosphate prior to freezing and about 1% for fall-caught shore fish similarly handled. This was much less than the estimated gain (approximately 7%) resulting from the application of the dip. Two lots of untreated skins-on fillets of fall-caught shore fish developed drip losses of 2.2 and 2.5%, respectively.