IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Print this page

Glazing of frozen fish: analytical and economic challenges
Vanhaecke, L.; Verbeke, W.; De Brabander, H.F. (2010). Glazing of frozen fish: analytical and economic challenges. Anal. Chim. Acta 672(1-2): 40-44. http://dx.doi.org/10.1016/j.aca.2010.03.045
In: Analytica Chimica Acta. Elsevier: New York; Amsterdam. ISSN 0003-2670; e-ISSN 1873-4324, more
Peer reviewed article  

Available in  Authors 

Keyword
    Marine/Coastal
Author keywords
    Belgium; Determination; Frozen fish; Glaze

Authors  Top 
  • Vanhaecke, L., more
  • Verbeke, W., more
  • De Brabander, H.F., more

Abstract
    Adequate glazing (6–10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets. This paper describes the optimization, validation and application of a gravimetric procedure for the quantification of the ice-glaze content of frozen fish fillets (accredited under ISO 17025). This procedure has been utilized to determine the glazing percentage of multiple batches (n = 50) of 11 different fish species sampled from 2005 until 2009. Average glazing percentages were 8.7 ± 2.0% for the pooled samples (n = 712), and ranged between 6.6 ± 2.2% (salmon/cod) and 10.6 ± 1.6% (plaice). The lower threshold value of 6% glazing for sufficient protection was violated in only one batch, whereas none of the batches exceeded the 12% excessive glazing threshold. The annual market place value of one %-point glazing is estimated at 1 million Euro in a low to moderate fish consumption market like Belgium. The large variability of glazing, combined with this technology's possible implications with respect to end-product-quality and economic value urges for technology improvement, monitoring and more controlled application of the glazing process in the frozen fish industry.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors