REFRIGERATION OF FISH ' 



By Harden F. Taylor 



Vice president for scientific research, The Atlantic Coast Fisheries Co. 

 Formerly chief technologist, U. 8. Bureau of Fisheries 



CONTENTS 



503 



Introduction 



Function of refrigeration in the 



fish industry 



Popular objections to frozen fish- 

 Effect of refrigeration on prices of 



fish 



History of refrigeration of flsh__ 

 Statistics of fish frozen in the 



United States 



Number and location of cold- 

 storage warehouses that han- 

 dle fish 



Geographical distribution of the 



fish-freezing business 



Scientific principles involved in re- 

 frigeration 



Nature of heat 



Temperature and heat units 



Freezing 



What happens when fish freeze. 



Conductivity ■ 



Changes that take place in fish and 



their prevention by cold 



Changes in fresh fish 



Color of the skin 



Rigor mortis 



Autolysis 



Putrefaction 



Changes during the freezing proc- 

 ess 



Gross effects of slow and rapid 



freezing 



Change in volume 



Coagulation of protein gels 



Haemolysis 



Internal crystallization 



Changes during cold storage 



Blood pigments 



Desiccation 



Rusting 



Loss of savory substances 



Internal changes in fish in stor- 

 age 



Acquisition of undesirable odors. 



Changes that depend on *he 



temperature at which fish are 



frozen 



Changes that affect the food value 



of fish 



Design, construction, and equipment 



of fish freezers 



Location 



General features of design 



Insulation 



Floors 



Lights 



Conveying machinery for labor 



saving 



Refrigeration machinery 



Appendix VIII to the Report of the U. S. Commissioner of Fisheries for 1926. 

 of Fisheries Document No. 1016. Technological contribution No. 29. 



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Page 



Practical freezing methods 535 



Freezing in cold rooms 535 



Receiving and inspection 535 



Classification of trade sizes 536 



Dressing and cleaning 537 



Washing 533 



Panning 540 



Freezing in the sharp freezer__ 541 



Design and construction 541 



Piping in sharp freezers 541 



Temperature maintained in 



sharp freezers 542 



Placing the fish in the sharp 



freezer 544 



Glazing 5 4 6 



Removing cake from freezing 



pan 546 



Glazing tanks 547 



Temperature of glazing 



room 548 



Temperature of glazing 



water 549 



Thickness and amount of glaze 



applied 549 



Other protective glazes 551 



Boxing, marking, and weigh- 

 ing 552 



Boxes 552 



Wrapping fish and lining 



boxes 553 



Precooling and wetting 



boxes 553 



Weighing and marking 553 



Freezing in original contain- 

 ers 554 



Storing frozen fish 554 



Temperature of storage rooms- 555 



Placing fish in storerooms 557 



Reglazing 558 



Removing rust 559 



Transportation of frozen fish 560 



Railway transportation 560 



Preparation of cars 562 



Precooling cars 562 



Refrigerator-truck transportation- 562 

 Solid carbon-dioxide refrigerant for 



transportation 564 



Use of carbon-dioxide ice in the 



shipment of fish 565 



Ocean transportation 560 



Other methods of freezing 570 



Freezing in contact with brine__ 572 



Sterilizing effect of brine 572 



Rapidity of freezing in brine 572 



Earlier methods of brine freez- 

 ing 574 



Kyle's method 574 



Dahl's method 575 



Bureau 



501 



