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Information @ Glance

  • Cold storages are meant to preserve the perishable commodities of food items for a longer period with retention of the original colour, flavour and taste.
  • Cold storages are used for high value items or when prices crash down due to bumper crop or for such items which are grown during the season but there is a demand round the year or for products like meat, fish or milk products which are quickly perishable.
  • Quick freezing and cold storage can be used to maintain good quality raw material in the best possible condition for long periods.
  • Cold storage has been at the heart of many attempts, world wide, to provide fishers with greater control of their product and the price they receive for it.
  • In the 1960s, 70s, and early 80s international assistance organizations and some national governments viewed some
    type of cold storage as a technological necessity for fishery development.
  • For storage capacity of 100 tonnes, the size of the cold storage has to be around 150 sq.mtrs.
  • Fish actomyosin represents nearly 65% of the total protein of muscle and, compared with the other proteins which comprise the myofibrillar extract, it has the highest intrinsic vicosity.
  • Accordingly, the reported viscosity decrease in myofibrillar extracts during storage of whole fish on ice can be due to changes in the relative amount of actomyosin in the extracts or to changes in the properties of the actomyosin during storage time.
  • Total cold storage holdings of fish and shell fish in the USA alone were about 150,000 tonnes.
  • Storage of fish in the cold room significantly differed from the other cold storage facilities (P<0.05).
  • The values of pH during cold storage for one week increased slightly in all products either packaged in UV or MAP but increase in case of MAP-products was negligible especially in gutted samples which extended up to the end of storage period. However, the pH values decreased in all products after two weeks of storage. With extend cold storage, the values of pH increased gradually up to the end of storage (8 weeks).
  • The solar powered cold storage systems, used to store fish for sale, were also linked to expanded opportunities for income generation through the establishment of a local fish market at the site of the cold storage equipment.
  • The cold storage units were a very new technology in the Philippines at the time, and there are indications that more testing was necessary to determine optimum conditions for ice production.
  • In India - The integrated fish market, being built at a cost of Rs. 4.78 crore, would have a fish drying yard, a fish market, cold-storage facility and dwelling units for vendors.
  • Fish rearing is fast becoming a much sought after occupation, according to statistics furnished by the Fisheries department, Nagaland produced a total of 6358 MT of fish out of which Dimapur also produced 3671 Metric Tones (MT) during the year 2009-10.

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