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 pomfrets transported in insulated containers with sufficient quantity of ice. To enhance the keeping quality and to prevent dehydration and discolouration, a dip in
BHA (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.