During cold storage, sometimes the Hake products can develop a drying surface or moisture. To prevent this from happening, the Hake products are typically coated with a protective layer of ice known as glazing.
Glazing is described as applying a protective coat of ice to seafood products. This can be advantageous as the ice layer excludes air from the surface of the products, reducing the rate of oxidation.
In our plant, glazing is carried out by plunging or spraying frozen Hake products with filtered water. The amount of glaze picked up by the products depend on the product temperature, the temperature of the water , the size and the shape of the product as we process different size of Hake products. Also, the amount of glazing depends on its area of the surface and the glazing time. The amount of glazing used at our plant is ± 5%.
The application of glazing should be taken into great consideration because if it is applied in a hysterical way, the amount of glaze will not be constant and the thickness also will not be uniform. Thus, this can affect the level of protection offered by the glaze.
Now let us see of the advantages of the glazing process.
The dipping method is cost effective, low capital cost and it is relatively simple. The spraying process can be relatively controlled easily and it is also consistent to glaze coverage. Also, the packaging is very simple and can be semi-controlled.
http://www.seawork.com.na/main-products.html
http://www.seawork.com.na/main-products.html
