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Rezanejad, R., Rafieee, G. (2024). Glazing is an effective method to increase the shelf life and maintain the quality of frozen seafood. Electronic and Cyber Defense, 15(59), 53-58.
Reza Rezanejad; Gholamreza Rafieee. "Glazing is an effective method to increase the shelf life and maintain the quality of frozen seafood". Electronic and Cyber Defense, 15, 59, 2024, 53-58.
Rezanejad, R., Rafieee, G. (2024). 'Glazing is an effective method to increase the shelf life and maintain the quality of frozen seafood', Electronic and Cyber Defense, 15(59), pp. 53-58.
Rezanejad, R., Rafieee, G. Glazing is an effective method to increase the shelf life and maintain the quality of frozen seafood. Electronic and Cyber Defense, 2024; 15(59): 53-58.

Glazing is an effective method to increase the shelf life and maintain the quality of frozen seafood

علوم و فنون بسته‌بندی
Volume 15, Issue 59, December 2024, Pages 53-58    PDF (930.86 K)
Document Type: Overview
Authors
Reza Rezanejad* 1; Gholamreza Rafieee2
1Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
2Department of Fishery, Faculty of Natural Resources,University College of Agriculture & Natural Resources, University of Tehran-
Receive Date: 30 September 2024,  Revise Date: 30 October 2024,  Accept Date: 05 November 2024 
Abstract
Frozen food products obtained from aquatic animals during freezing or storage in the cold room can experience a loss of quality due to the direct contact of oxygen and cool air of the cold room. Nowadays, glazing technique is used to prevent or slow down the quality loss of frozen aquatic animals stored in cold storage. Glazing is a method that is widely used to preserve the quality of frozen seafood against the effects of long-term storage in cold storage. In this process, a layer of ice covers the surface of frozen aquatic products such as fish, which prevents contact between the air and the surface of the product and preserves their quality during transportation and storage in cold storage. This ice cover prevents the direct contact of oxygen and cool air of the cold room with the surface of the food product, and as a result, reduces the rate of oxidation, dehydration, freeze burn, etc. of the product. The thickness of the ice coating depends on many factors such as the duration of glazing, the initial temperature of the frozen food product, the temperature of the solution used for coating, and the characteristics of the product itself, including the amount of product surface, its shape and size. Keeping the product quality is affected by the thickness of the ice cover and the weak ice cover practically does not provide its protective function correctly. In this article, various glazing methods have been introduced, the factors affecting the thickness of the ice cover, its disadvantages and advantages compared to the usual methods of packaging seafood products, and the causes of some glazing problems and their solutions have been discussed. In this article, different glazing methods have been introduced, factors affecting the thickness of the ice coating, disadvantages and advantages of different glazing methods.
Keywords
Glazing; ice coating; quality; increasing shelf life of aquatic animals; frozen
References

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