Seafood and Shellfish Cooling and Freezing Systems
To preserve the freshness of seafood and shellfish, constant temperatures during the freezing process are a must. Freezing allows to be a popular preservative by lowering molecular activity and lowering water activity which reduces microbial growth. The best process all depends on the size, thickness, and shape of the product of fish. Another property includes whether the product is packaged or not. The most common problems associated with improper cooling are rancid odor and flavor, toughening of protein discoloration, or freezer burn.
Double freezing, or the refreezing of seafood and shellfish can create more quality loss. The product will have to pass through the critical zone twice. The critical zone is 23°F -28°F. The critical zone allows for the loss of quality in a product. Loss of quality can include chemical and enzyme reactions such as the formation of ice. This formation is critical to killing bacterium and parasites. Proper freezing practices and cold storage can reduce the bacterium greatly. All types of seafood have the potential to carry around internal parasites. Some parasites are susceptibility to freezing as a way of killing them. The susceptibility depends on the species of parasite. Tapeworms, for example, are easier to kill than roundworms.
As in bread goods, crystal formation, and recrystallization are not wanted. Once the temperature of water is at 32°F, ice crystals will begin to form. These crystals can vary in size and quantity as temperatures drop. The formation of ice varies upon the rate of freezing and the stage of muscle rigor. Below, is an example of crystallization forming.
Whaley Products
 Packaged Chillers Non-expandable (integrated pump tank) 1.5Ton – 20Ton Single / Dual Circuits Single / Dual Pumps |
 SAE Series Modular Chillers Expandable (pump & tank on separate skid) 1.5Ton – 200Ton Single / Dual Circuits |
 SAR Series Split Chillers Expandable (Outdoor Condensing Unit) (pump, tank, evaporator on indoor skid) 1.5Ton – 200Ton Single / Dual Circuits |