Skip to Main content Skip to Navigation
Journal articles

Ultrasonic control of fish thawing process, comparison between the acoustic behaviour and thermal state

Abstract : Fish quality is traditionally controlled by chemical and microbiological analysis. The Non-destructive control presents an enormous professional interest thanks to the technical contribution and the precision of the analysis to which it leads. This paper presents the results obtained from a characterization of fish thawing process by the ultrasonic technique, with monitoring thermal processing from frozen state to defrosted state. The study was carried out on red drum, salmon and hake. The obtained results show a relationship between the thermal state of fish and its acoustic properties, which allowed to deduce the optimal time of the first thawing in order to restrict the growth of microbial flora and to reduce the effect of freezing/thawing on fish quality caused by loss of liquid containing proteins, lipids and mineral salts.
Document type :
Journal articles
Complete list of metadata

https://hal-normandie-univ.archives-ouvertes.fr/hal-02439725
Contributor : Francine Luppé Connect in order to contact the contributor
Submitted on : Tuesday, July 13, 2021 - 2:53:34 PM
Last modification on : Wednesday, July 14, 2021 - 3:36:13 AM

Identifiers

  • HAL Id : hal-02439725, version 1

Collections

Citation

Y. Ait El Kadi, A. Moudden, B Faiz, G. Maze, D Deultot. Ultrasonic control of fish thawing process, comparison between the acoustic behaviour and thermal state. Physical and Chemical News, Best Edition, 2011, 60, pp.61 - 69. ⟨hal-02439725⟩

Share

Metrics

Record views

11