Mindanao State University at Naawan

SCHOOL OF MARINE FISHERIES AND TECHNOLOGY

9023 Naawan, Misamis Oriental

CHILLING
 Methods Of Preserving /Processing Fish

1.Temperature control
- use of high/low temperature

2. Use of additives

3. Use of packaging technologies

4. Removal of moisture
-salting, drying/dehydration, smoking

5. Other processing methodologies

– marinating, fermentation, minced fish
processing
Lowering the temperature is
the key factor in maintaining
the quality of fresh fish.
the most common

(CHILLING, REFRIGERATION,
AND FREEZING)
CHILLING
Methods of Chilling:
1. WET ICE (ICING)

ICE -an ideal cooling media; with very large cooling

capacity
-harmless, comparatively cheap, can quickly cool
-occurs in different forms: crushed, tube, flaked,
blocks
2. CHILLED SEAWATER OR ICE SLURRY
3. OTHER METHODS
A. REFRIGERATED AIR

B. GEL ICE MAT

C. DRY ICE
Properties of Ice:
 Ice requires a lot of heat to melt

Latent heat of fusion – heat required to change a solid to a

liquid
-1 kg of ice needs 80 kcal of heat to melt

Kilocalorie – amount of heat required to raise the

temperature to 1 oC

Specific Heat – the capacity of the substance to hold heat

when compared with water.
SH: water =1 wet fish = 0.96 frozen fish = 0.4
Ice = 0.5 air = 0.25 most metals = 0.1
 Useful Formula to calculate the amount of heat to be
removed to cool a substance:

Q = mcT

Where: Q = amount of heat to be removed (kcal/hr

m = weight of the substance (kg)
c = specific heat (kcal/kg-h-oC)
T = change in temperature (oC)

To calculate how much ice is needed:

Amount of ice = Q/LHF

Ex.1. Calculate the minimum amount of ice needed to
maintain 100kg fish in 25 oC temperature.

Q = mcT
Q = (100 kg) (0.96) (25oC)
= 2400kcal/kg

Amount of ice = Q/LHF

= 2400 kcal/kg / 80kcal
= 30 kg  minimum ice need to cool fish
TYPES OF ICE:
1. BLOCK ICE

2. CRUSHED ICE
3. FLAKE ICE OR SCALE

4. TUBE ICE
METHODS OF STORING ICED FISH

1. BULKING
2. SHELFING
3. BOXING
1. BULKING
2. SHELFING
3. BOXING
CONTAINERS:
In choosing the type of container, consider the following:
1. PLASTIC BOX – composed of very large molecules (chains or
lattices called polymers)
A. POLYETHYLENE (PE)

HIGH DENSITY OR RIGID POLYETHYLENE (HDPE) – have proven

to be very useful in chilling fish; expensive but will last long.
B. POLYPROPYLENE

C. POLYSTYRENE (STYROPHORE)
POLYETHYLENE
POLYSTYRENE
POLYPROPYLENE
2. GALVANIZED IRON (GI) SHEET TUBS
3. WOODEN BOXES
4. COCONUT, BAMBOO, OR RATTAN BASKETS
TYPES OF INSULATION:
1. Cork and Fiberglass Mat
2. Rice Hulk, Kapok, Coconut Fibers, Sawdust
3. Polysterene
4. Polyurethane
Pointers in handling chilled
fish:
1. Temperature

2. Time
3. Contamination

4. Damage