Blast Freezing Fresh Yellowfin Tuna

Why we make use of Blast Freezing

It is currently one of the most versatile methods of food preservation.
The reason Blast Freezing fresh yellowfin tuna is so successful, is because it provides a level of texture and presentation unlike any other method of freezing.
It all comes down to the speed at which Blast Breezing freezes the yellowfin tuna which pushes cold air at extremely high speed across the fish at an incredibly low temperature.
Blast Freezing freezers have a variety of configurations and sizes.

Healthy Blast Freezing facts

Blast Freezing works in almost the same way water freezes within fish cells.
What happens when fish freeze, is that water molecules within the fish cells bond with each other and forms ice.
The moment water molecules start to freeze it forms specific patterns as they move to other molecules.
When these molecules pull away from the fish’s cells due to the freezing, they leave higher concentrations of electrolytes and enzymes and that damages the cell walls.
That means that whenever the freeze time is slow, this movement of molecules can cause much more damage to the cells than it would during a fast freeze due to the large size of the ice crystals.
Therefore, by using a quicker freeze process (Blast Freezing), smaller ice crystals form because the molecules do not have sufficient time to reposition themselves.
No large clumps of ice develop, the electrolytes and enzymes stay isolated, and it results in less cell damage.
With Blast Freezing the thawed yellowfin tun represents the fresh version of it much more closely in texture, taste, colour and even the nutrients that are locked in the yellowfin tuna meat.

Written by Leonor Breytenbach

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