{"refrec":{"BRefID":220336,"RR":"<b>Vanhaecke, L.; Verbeke, W.; De Brabander, H.F.</b> (2010). Glazing of frozen fish: analytical and economic challenges. <i>Anal. Chim. Acta 672(1-2)</i>: 40-44. <a href=\"http://dx.doi.org/10.1016/j.aca.2010.03.045\" target=\"_blank\">http://dx.doi.org/10.1016/j.aca.2010.03.045</a>","BEntID":212069,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Anal. Chim. Acta 672(1-2)</i>: 40-44. <a href=\"http://dx.doi.org/10.1016/j.aca.2010.03.045\" target=\"_blank\">http://dx.doi.org/10.1016/j.aca.2010.03.045</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Vanhaecke, L.; Verbeke, W.; De Brabander, H.F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Vanhaecke, L. <i>et al.</i>","Englishabstract":"Adequate glazing (6–10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets. This paper describes the optimization, validation and application of a gravimetric procedure for the quantification of the ice-glaze content of frozen fish fillets (accredited under ISO 17025). This procedure has been utilized to determine the glazing percentage of multiple batches (<em>n</em> = 50) of 11 different fish species sampled from 2005 until 2009. Average glazing percentages were 8.7 ± 2.0% for the pooled samples (<em>n</em> = 712), and ranged between 6.6 ± 2.2% (salmon/cod) and 10.6 ± 1.6% (plaice). The lower threshold value of 6% glazing for sufficient protection was violated in only one batch, whereas none of the batches exceeded the 12% excessive glazing threshold. The annual market place value of one %-point glazing is estimated at 1 million Euro in a low to moderate fish consumption market like Belgium. The large variability of glazing, combined with this technology's possible implications with respect to end-product-quality and economic value urges for technology improvement, monitoring and more controlled application of the glazing process in the frozen fish industry.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Glazing of frozen fish: analytical and economic challenges","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-20 01:31:56.542826","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"    Belgium;     Determination;     Frozen fish;     Glaze","OtherDescriptors":null,"Notes":null,"AnaPub":2010,"MonPub":null,"DateUpdate":"2015-11-04","DateCreate":"2012-11-22","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000279851000008","VABBcode":"vabb:300427","OpenAcc":0,"DOI":"10.1016/j.aca.2010.03.045"},"refs":null,"anarec":{"AnaID":220336,"PubliDate":2010,"Pagination":"40-44","XtraPublOfAnaID":null,"ISBN":null,"Volume":"672","Issue":"1-2","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":42099,"SerRR":"Analytica Chimica Acta. 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