Price of cold storage of fish and shrimp in Iran
Fish and shrimp and aquatic products are products that should be provided to customers with the best quality. There is a short period of time between catching the fish and distributing it to the market when the fish factory must stock their fish and shrimp.
Therefore, the existence of a cool and cold system for keeping aquatic animals is needed so that it can keep its products fresh and cold. Therefore, it is necessary to have a cold room to prevent spoilage of aquatic products. In the following article, we intend to provide you with information about this.
What is a fish and shrimp cold storage?
Due to their moist texture and structure, aquatic animals will quickly deteriorate if they are placed in a dry and hot place. Therefore, business owners have taken measures to be able to store and market aquatic products easily. Fish and shrimp are among a group of aquatic animals that need cold and cool air for storage. In this way, these two foods can be prevented from spoiling. What causes the destruction and corruption of aquatic products is drying and loss of moisture in their cellular tissue. If you prevent such an event, you have helped to improve product sales and prevent price reduction. Fish and shrimp protein products can be stored in the refrigerator for up to 6 months without quality loss.
North and South Fish Cold Storage
Most of the marine products in Iran, including fish, shrimp and oysters, are supplied from the Caspian Sea and the Persian Gulf. Internal waters and the Sea of Oman play a significant role in supplying aquatic products. However, the fishes of the north and south regions are of interest to the general public and have a special reputation in the whole country. In order to keep these products fresh for the market, a cold and cool place is needed. This cold place is perfect for keeping all kinds of fish, such as carp, mullet, azad, perch, dice…
The fish and shrimp cold storage is very suitable for keeping southern fish such as Sarkho, Shurideh, Grouper, Halva.
How many ways can fish and shrimp be frozen?
Aquatic products such as fish and shrimp can be frozen in several ways. The method of freezing these products includes the following steps. Slow freezing method, fast freezing, super fast freezing
Each of these methods has its advantages and disadvantages, which we will briefly explain here. The slow freezing method is that fish and shrimp are placed under a temperature of zero to five degrees Celsius for more than 2 hours to freeze. This method destroys the texture of the meat and changes its nature and reduces the quality of the meat to a great extent.
The method of quick freezing is that the fish meat is cooled under sub-zero temperature until it reaches -5 degrees Celsius. This method preserves the quality of the product and as a result its tissue and cell structure does not change.
At the end, we come to the best method of freezing, which is the best solution for long-term storage. Ultra-fast freezing is done with the help of cryogenic gases such as freon-12, liquid nitrogen and carbon dioxide, which can be frozen in a short period of time. Fish and shrimp never lose their quality and the cellular structure of the fish is completely preserved and remains fresh. After freezing, fish and shrimp can be easily stored in the refrigerator for a long time. This method is very expensive due to the presence of cooling gases and therefore it is not cost-effective for freezing fish and shrimp.
Necessary points about fish and shrimp cold storage
1.The cold storage of marine products, which is for keeping fish and shrimp, should be defined with a standard temperature, which is important to preserve the quality of the product.
2. Temperature and humidity levels for keeping aquatic products are different in other countries. For example, if we want to compare the preservation of aquatic products with other countries. In England, the suitable temperature for keeping aquatic animals is -30 degrees Celsius, but in Iran, this temperature is between -18 and -20 degrees Celsius.
3. It should be considered that the humidity of the cold room to store products should be higher than normal and it is about 10-20% more than the outside environment. If the humidity in the cold room is lower than normal, the water in the meat evaporates and reduces the quality of the meat.
Fish and shrimp cooling process
Aquatic products spoil faster than red meat and poultry, so you should speed up their cooling process. The temperature of the internal tissue of the fish decreases after catching. This changes the taste of the product. This change is very visible in fatty fish, and the rate of spoilage is much higher than that of low-fat fish. Therefore, in order to avoid this issue, after catching the fish, it is necessary to cool it quickly and bring the temperature of the tissue to zero to two degrees.
If you plan to freeze fish and shrimp, you should speed up this process because it causes moisture loss and quality reduction. The humidity level of the cold room should be between 20 and 30% so that the water in the muscle tissue does not evaporate. According to the standard, the temperature required for freezing is -18 degrees Celsius.
How to care for freshly caught fish
After the fish and shrimp are caught, before reaching the cold store, he needs to make preparations. After catching the fish, placing it in ice crystals to preserve the product preserves its freshness and remains healthy and clean until it reaches the cold store. It should be acknowledged that chlorinated water or drinking water should be used to create ice crystals. If you don’t use the ice, throw it away after each use. Placing fish in separate boxes in the sea and salty ice can be effective in preserving fish before reaching the cold storage. All steps can help to improve the health of meat before cold storage.
Fish and shrimp cold room with above zero temperature
The temperature range of these types of cold stores is between 1 and 6 degrees Celsius, and since aquatic products require higher temperatures, they can be used in a short period of time. In these cold stores, products can be stored between 3 and 7 days. The temperature range of the cold room depends on the type of fish and packaging. For example, whole fish can be stored between zero and two degrees Celsius for three days. But warm blue fish stays in the refrigerator for 7 days. But preferably, if you want to prevent fish and shrimp from spoiling, it is better not to use cold storage above zero.
Fish and shrimp cold room with sub-zero temperature
The temperature range of these cold stores is defined as below zero. Many fisheries factories have to freeze them in order to supply their products to the market. Fish and shrimp can be frozen because of the conditions it provides in the sub-zero cold room.
Products cannot be stored for a long time without freezing. For this reason, most fisheries and aquatic plants use sub-zero cold storage for storage. The temperature range of the subzero cold store is -12 to -18 degrees. This temperature range causes all bacteria and microorganisms to be destroyed or inactive. Products such as shrimp experience a temperature drop during distribution. If the meat texture does not lose quality, it should be kept at -18 temperature. Of course, it should be kept in mind that these cold stores need equipment that can affect the performance.
One of the methods of preserving aquatic animals before reaching the cold storage is to create flaky ice crystals. Flake ice machine has equipment like other ice machines. They include compressor, condenser, evaporator, which flake ice is produced during a process in the evaporator. The ice is formed in the machine, then it is cut into pieces with the help of blades.
The ice maker works in two ways. The first mode of fixed drum and moving blade and the second mode of moving drum and fixed blade and both modes of flake ice are produced with the help of the machine.
How to pack fish and shrimp
Before entering the fish and shrimp into the cold store, measures must be taken, including the packaging of aquatic products. Because the cellular tissue of shrimp and fish is very sensitive. Therefore, by packing and freezing fish and shrimp, moisture reduction and oxidation of the meat structure are prevented.
The packages used for freezing fish and shrimp are made of aluminum, polyethylene and polystyrene foam or polyethylene bags. Preferably, it is better to choose heat-conducting bags for packing fish and shrimp. Placing aquatic products in the freezing tunnel for the freezer is the best solution to prevent the product from spoiling.
Technical specifications of fish and shrimp cold storage
As we know, keeping fish and shrimp at a standard temperature makes business owners satisfied in terms of sales. In order to preserve refrigeration energy, the body of the refrigerator needs a material that prevents the dissipation and waste of refrigeration energy. Most of the builders have found it important to use pre-made sandwich panel material for this purpose. This material has a coherent structure that consists of three compound layers, which are limited to galvanized sheet on both sides and polyurethane foam from the middle core. Due to its structure, this structure prevents the wastage of energy and provides good insulation for heat and cold and optimizes energy. Due to its special feature, this insulation prevents moisture and temperature in the cold room and is a good choice for fish and shrimp cold rooms.
Zarei Refrigeration Industries, with more than 20 years of brilliant experience in producing all kinds of industrial refrigerators and freezers, kitchen equipment and fruit, meat, dates, ice cream cold stores, with the best raw materials and using expert and experienced forces and professional sales staff at your service Dear Sirs, I hope that the information is useful. You can refer to the image gallery to view the products of Borodati Zarei Company. To communicate with refrigeration consultants, refer to our contact page.
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