SOME ASPECTS Of FREEZING AND FROZEN STORAGE OF POMFRETS

Abstract

It has been observed that a better frozen product can be
obtained by freezing good quality pomfrcts transported in insulated
containers with sufficient quantity of ice. To enhance the keeping
quality and to prevent dehydration and discolouration, a dip in
B H A (0.005%) for 15 minutes and subsequent storage in polythene
lined gunny bag at -15C to -I8C can be recommended. The
products treated in the above manner can be stored well over six
months. Periodical glazing at an interval of 3 weeks will also prevent
the dehydration to a greater· extent.