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Freezing a Fillet-o-Fish

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dc.contributor.authorFong, Jeannette
dc.contributor.authorIshikawa, Dave
dc.contributor.authorJackson, Andrea
dc.contributor.authorLeung, Andrea
dc.contributor.authorYeung, Roger
dc.date.accessioned2005-01-07T21:52:52Z
dc.date.available2005-01-07T21:52:52Z
dc.date.issued2001-01-07T21:52:52Z
dc.descriptionNo access to the full paper due to lack of a FERPA release.
dc.description.abstractThe frozen food industry is a billion dollar industry that demands efficient manufacturing of consumer products. Through modeling the freezing within a fish fillet, the process of storing and distributing this product is better understood. The purpose of this experiment is to determine the time to freeze a fillet of tilapia (Oreochromis aureus) of known shape and properties. Then through utilizing the fillet temperature, the shelf life or freshness is determined through a consumer based freshness test that provides a nominal shelf life for common species, including tilapia. Another objective is to determine the bacteria concentration of Pseudomonas aeruginosa, common bacteria found on fish and other seafoods, during and after freezing. Using Gambit and FIDAP, a three dimensional slab of 10cm x 5cm x 2 cm was modeled in a -4?C freezer where each side was exposed to convection except for the bottom which was simulated as resting on a surface (a shelf in the freezer). This fillet model froze in ~ 45 minutes and the shelf life was determined to be 22 days, according to the industry freshness chart by Dr. Joe Regenstein. The initial concentration of the Pseudomonas aeruginosa was 1x105 CFU (colony forming units). After freezing, this concentration decreased to 9.8x10-4 or 0.2%.en_US
dc.format.extent589 bytes
dc.format.mimetypetext/html
dc.identifier.urihttps://hdl.handle.net/1813/256
dc.language.isoen_US
dc.subjectfooden_US
dc.titleFreezing a Fillet-o-Fishen_US
dc.typeterm paperen_US

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BEE 4530 - 2001 Student Papers