Glazing (food technology)

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Glazing - in the technology of fish processing a technological process consisting in applying a film of ice to a fish (fillet). Apart from fish, sometimes poultry, pork liver etc. are also glazed.

There are two techniques: spray and immersion glazing.

From a technological point of view, immersion glazing is more effective as it allows for a uniform glazing of the entire surface of the fish.

This treatment aims to cut off the raw material from the oxygen, preventing dryness and frostbite. Glazing can extend the life of the fish by 3-4 months.

Glazing solutions also have additives. The addition of lactic acid lowers the pH and prevents the growth of certain microorganisms. NaCl also has a bacteriostatic effect.

In addition to water glazing, algination is also used. The raw material is soaked in alginic gels which are not sublimated and recrystallized, and have a lower melting point than water (-3 to -4 degrees Celsius) so that they can be removed from raw material that is still frozen.

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