Thaw Drip in Frozen American Plaice Fillets, Its Seasonal Variation and Development During Storage

Abstract

On frozen storage the amount of thaw drip in American plaice fillets increases about 40-45% in the period between 1 week and 4 months and then remains constant at least a year. Brining, in a 20% NaCl brine, did not reduce drip significantly. Use of higher concentration of salt or poly phosphate dip is indicated, to reduce loss of food constituents, avoid messiness, and to improve yields of thawed product.