Bream Fish Freezing Method
This experiment was conducted to study the freezing rate of three different fish. And those fish were differs in their fat content. The study also observed the physical changes and sensory characteristics of the fish resulted from the blast freezing and glazing treatment.
Based on the result collected, bream fish had the highest rate of freezing compared to Mackerel and Sardine fish. As in Figure 1, bream fish had the lowest frozen temperature at 50 minutes. This showed that lower freezing temperature had made Bream fish undergo more rapid freezing than the other two fish. From the graph above, different phases during freezing were shown. First decline indicated the cooling period, where the fish were cooled below its freezing point. Further
Based on the result collected, bream fish had the highest rate of freezing compared to Mackerel and Sardine fish. As in Figure 1, bream fish had the lowest frozen temperature at 50 minutes. This showed that lower freezing temperature had made Bream fish undergo more rapid freezing than the other two fish. From the graph above, different phases during freezing were shown. First decline indicated the cooling period, where the fish were cooled below its freezing point. Further