Recent R&D on fish freezing with emphasis on cryprotectants

Selected recent R&D findings on fish freezing are considered under six headings below. While most of the areas have been fairly extensively researched, the overall picture regarding fish freezing and storage is still incomplete. This may be due to the fact that the areas have been studied individually, rather than collectively, and important interactive effects and synergy have been missed and/or neglected. The freezing and storage of fish and shellfish has been reviewed recently by Morrison (l) and it is clear from the review that continued research on the long established PPP (product-process-package) and TTT (time-temperature-tolerance) factors (2) in combination with hazard analysis of critical control point (HACCP) (3) and quality systems ( 4) is the key to ensuring high quality frozen seafood products for the consumer. The findings from a recent survey (5) in the USA on consumer attitudes towards fresh and frozen fish showed that there is no room for complacency. Many of the consumers held a persistent belief that frozen fish is substantially inferior to fresh, i.e. less nutritious, more bones, and using only 'offcuts'. This highlights the need for concerted efforts to rectify possible misunderstandings about frozen fish/fish products, including packing them in see-through packs so that consumers can actually see the fish they are buying.