Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-eel in experimental conditions for glazing water are similar to the industrial process, but for red fish and merluza the industrial process needs some adjustments. Control charts were established and implementedto control the amount of glazing water on sardine and merluza. They show that the freezing process was statistically controlled but there were some tendencies that must be analyzed, since the trend of sample mean values approached either of the limits, mainly in merluza. Thus, appropriate actions must be taken, in order to improve the process.
[1] FAO, “The state of world fisheries and aquaculture”, Rome, FAO
Fisheries and Aquaculture Department,2009 )http:/www.fao.org/fishery/
sofia/en.)
[2] L. Vanhaecke, W. Verbeke, H. F. De Brabander, “Glazing of frozen fish:
Analytical and economic challenges”,AnalyticaChimicsActa, vol. 672,
pp. 40-44, 2010.
[3] L. A. Campañone, L. A. Roche, V. O. Salvadori, R. H. Mascheroni,,
“Monitoring of weight losses in meat producta during freezing and
frozen storage”, Food Science and Technology International, vol. 8, pp.
229-238, 2002
[4] A. A. Gonçalves, C. S. G. G. Junior, “The effect of glaze uptake on
storage quality of frozen shrimp”,Journal of Food Engineering, vol. 90,
pp. 285-290, 2009.
[5] S. Jacobsen, K. M. Fossan, “Temporal variation in the glaze uptake on
individually quick frozen prawns as monitored by the CODEX standard
and the enthalpy method”, Journal of Engineering, vol. 48, pp. 227-233,
2001.
[6] Y.He, F. Shahidi, “Antioxidant activity of green tea and its catechins in
fish meat model system”,Journal of Agricultural and Food Chemistry,
vol. 45, pp. 4262-4266, 1997.
[7] A. Khayat, D. Schwall, “Lipid oxidation in seafood”. Food Technology,
vol.7, pp. 130-140,1983.
[8] H. H. F.Refsgaard, P. M. B.Brockhoff, B. Jensen, “Free polyunsaturated
fatty acids cause taste deterioration of salmon during frozen
storage”,Journal of Agricultural and Food Chemistry, vol. 48, pp. 3280-
3285,2000.
[9] D. Montgomery, “Introduction to statistical quality control”. 5th Edition,
John Wiley & Sons, Inc. New York, 2005.
[10] E.Kristo, C.G.Biliaderis, N. Tzanetakis,“Modelling of the acidification
process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology”. Food
Chemistry,vol. 83, pp. 437-446,2003.
[11] D. Bas, I.H. Boyachy, “Modeling and optimization I: Usability of
response surface methodology”,Journal of Food Engineering, vol. 78,
pp.836-845, 2007.
[12] T.Kahyaoglu, and S. Kaya., “Determination of optimum processing
conditions for hot-air roasting of hulled sesame seeds using response
surface methodology”,Journal of Science of Food andAgriculture, vol.
86, pp. 1452-1459, 2006.
[13] M. Santos, J. Faustino, L. Teixeira, P. Correia, “Controlo of glazing
operation on frozen fish. A case study”, Proceedings of the International
Food Congress Novel Approaches in Food Industry, Vol. 2, pp. 750-755,
2011.
[1] FAO, “The state of world fisheries and aquaculture”, Rome, FAO
Fisheries and Aquaculture Department,2009 )http:/www.fao.org/fishery/
sofia/en.)
[2] L. Vanhaecke, W. Verbeke, H. F. De Brabander, “Glazing of frozen fish:
Analytical and economic challenges”,AnalyticaChimicsActa, vol. 672,
pp. 40-44, 2010.
[3] L. A. Campañone, L. A. Roche, V. O. Salvadori, R. H. Mascheroni,,
“Monitoring of weight losses in meat producta during freezing and
frozen storage”, Food Science and Technology International, vol. 8, pp.
229-238, 2002
[4] A. A. Gonçalves, C. S. G. G. Junior, “The effect of glaze uptake on
storage quality of frozen shrimp”,Journal of Food Engineering, vol. 90,
pp. 285-290, 2009.
[5] S. Jacobsen, K. M. Fossan, “Temporal variation in the glaze uptake on
individually quick frozen prawns as monitored by the CODEX standard
and the enthalpy method”, Journal of Engineering, vol. 48, pp. 227-233,
2001.
[6] Y.He, F. Shahidi, “Antioxidant activity of green tea and its catechins in
fish meat model system”,Journal of Agricultural and Food Chemistry,
vol. 45, pp. 4262-4266, 1997.
[7] A. Khayat, D. Schwall, “Lipid oxidation in seafood”. Food Technology,
vol.7, pp. 130-140,1983.
[8] H. H. F.Refsgaard, P. M. B.Brockhoff, B. Jensen, “Free polyunsaturated
fatty acids cause taste deterioration of salmon during frozen
storage”,Journal of Agricultural and Food Chemistry, vol. 48, pp. 3280-
3285,2000.
[9] D. Montgomery, “Introduction to statistical quality control”. 5th Edition,
John Wiley & Sons, Inc. New York, 2005.
[10] E.Kristo, C.G.Biliaderis, N. Tzanetakis,“Modelling of the acidification
process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology”. Food
Chemistry,vol. 83, pp. 437-446,2003.
[11] D. Bas, I.H. Boyachy, “Modeling and optimization I: Usability of
response surface methodology”,Journal of Food Engineering, vol. 78,
pp.836-845, 2007.
[12] T.Kahyaoglu, and S. Kaya., “Determination of optimum processing
conditions for hot-air roasting of hulled sesame seeds using response
surface methodology”,Journal of Science of Food andAgriculture, vol.
86, pp. 1452-1459, 2006.
[13] M. Santos, J. Faustino, L. Teixeira, P. Correia, “Controlo of glazing
operation on frozen fish. A case study”, Proceedings of the International
Food Congress Novel Approaches in Food Industry, Vol. 2, pp. 750-755,
2011.
@article{"International Journal of Biological, Life and Agricultural Sciences:58634", author = "Tânia Manso and Luís Teixeira and Paula M. Reis Correia", title = "Frozen Fish: Control of Glazing Operation", abstract = "Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-eel in experimental conditions for glazing water are similar to the industrial process, but for red fish and merluza the industrial process needs some adjustments. Control charts were established and implementedto control the amount of glazing water on sardine and merluza. They show that the freezing process was statistically controlled but there were some tendencies that must be analyzed, since the trend of sample mean values approached either of the limits, mainly in merluza. Thus, appropriate actions must be taken, in order to improve the process.
", keywords = "Control charts, frozen fish, glazing, RSM.", volume = "7", number = "7", pages = "598-5", }
