CƠ ĐIỆN LẠNH FOC VIỆT

Fish cold storage can keep fish un-spoilt in long time at frozen temperature. By lowing the temperature, the spoilage of fish flesh resulting from the action of enzymes and bacteria can be slowed down; when fresh raw fish is properly frozen and then kept at a sufficiently low temperature in fish cold storage, spoilage can be almost entirely stopped. During cold storage, some deterioration of the frozen fish takes place, but the changes are so small under the right conditions that to the ordinary consumer the thawed fish is indistinguishable from fresh after many months in store.