Developments in chilling and freezing of fish

The report sums-up progress in the comprehension of physicochemical and microbiological processes occurring during the chilling and freezing of fish. With physicochemical reactions, three main phenomena occur during storage, namely, product drying, oxidative rancidity and muscular protein changes, particularly with myosine, this latter alteration now popularly known as freezing denaturation.Following a review of various shipboard processes for fresh fish catches, such as the use of coolants, additives, handling operations, etc, the report deals with post-shipboard functions such as freezing, storage, storage disorders and remedial action.