Seafood Cold Room for Fish

Deterioration of fish due to protein denaturation, fat changes and dehydration can be slowed down by reducing the storage temperature.
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Deterioration of fish due to protein denaturation, fat changes and dehydration can be slowed down by reducing the storage temperature. Frozen fish products should be stored at temperatures appropriate to the species, type of product and expected shelf life.


The recommended storage temperature for all fishery products is -30 ° C and this temperature has also been adopted throughout Europe. Alterations by bacterial action, in any practical sense, are completely stopped at this temperature and the rate at which other undesirable changes occur is considerably reduced. Some products can be stored safely at temperatures above the recommended temperature of -30 ° C, provided that they are stored for only a short time. As it is not always possible to guarantee that a product will not remain in stock longer than expected, it is usually safer to use the recommended lower temperature.


Cold room operators can seldom ensure that they store only one species or type of fish, or keep it for a limited period. Cold rooms constructed for fish storage should preferably be able to operate at -30 ° C, but at a higher temperature if circumstances and relevant codes or recommendations permit.

A leading authority on the design of cold rooms has estimated that, under certain conditions, the total operating cost of a cold room at -30 ° C is only 4% higher than that of an operation at -20 ° C. ° C well the costs will be higher.


The difference between the total cost and the operating or operational cost will be clearly explained to the reader by examining the cost of the cold store detailed in Chapter 10. The total cost is the most realistic figure to use when making comparisons. Table 16 shows that the conservation of fish at -30 ° C has a considerable advantage in terms of shelf life. It is possible that the benefit of improved quality can largely offset the additional cost of storage at a lower temperature. These times correspond to the practical storage life, defined as the time during which the product remains fit for consumption or the desired process.


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