Question

Application of layer of ice to the frozen fish as surface coat to prevent freeze dehydration is called

• A. Blanching
• B. Thawing
• C. Defrosting
• D. Glazing

Hint:

Glazing is a critical step in frozen fish processing, acting as a sacrificial water barrier that prevents freezer burn during long-term storage.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Cold storage of frozen fish can cause moisture sublimation from the fish muscle to the drier freezer air, resulting in "freezer burn" and oxidative spoilage.
Applying a protective physical barrier helps prevent this quality loss.

Step 2: Detailed Explanation:
Glazing is the process of applying a thin, protective layer of clean ice over the surface of frozen fish, usually by dipping it briefly in cold water or by spraying it with water.
This ice layer evaporates first during storage, protecting the fish from freeze dehydration and excluding atmospheric oxygen to reduce lipid oxidation.
Blanching is a heat treatment, whereas thawing and defrosting involve warming the frozen product.

Step 3: Final Answer:
The application of this protective ice layer is called glazing.