FROZEN mons
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151
material must be as fresh as possible;
hygienic cOndition and —in,optimal stage
(e.g. optimal ripenirig stage …for -fre'ezing ur ose. This means that in most cases the
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material shall be frozen as' soOn as possible after its harvest orits production, As an
example the inuence of the quality of raw material on the Stability of froz_en sh is shown
in Figure 1. Depending on product
quality factor under investigation the quality
decrease during the
also a "ve
“Course, as
2.
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g.
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.Storaÿë-timè‘
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FIGURE 1. The inuenceof initial quality of raw material on the keeping time of frozen sh at diereht
storage temperatures.
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QualityA :exœent—B :very good—C : good—f : Quality deteoraon of fres'h'Sh held at"àb0ut 0-°C
\—_-\-—
,
”700
>\50
,
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h.,
FIGURE 2. Possible course of quality decreaSc of froZen
A special problem pose the PtecOOËéd orpïeparedf°°dshked1efsameat,
bakery
—
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,
pÔ'du6tsï» etc_…1,_.
(11ke
à gents etc) Whenproductsareheaîedbytheconsmer> the
—
f
;p‘fôèéë3
single parts.—; of
: meat