A quick-freeze technology that claims to retain a product’s moisture, cut energy costs and meet food-safety regulations brings promise to Scottish langoustine tail meat processors.
A departure from IQF belt freezers, the OctoFrost process sees seafood “floating on a bed of air like leaves in autumn,” said Swedish inventor Ruben Larsson of his “revolutionary and simple” technology at the European Seafood Exposition on Tuesday.
The langoustine-processing Braehead unit of the Scottish Fisherman’s Organization (SFO) linked up with Larsson to “make the best of their local catch and to freeze it fast,” said Larsson, founder and president of IQF Frost.
OctoFrost “made an immediate and dramatic improvement to the appearance and quality of our product,” said SFO operations manager Dale Bellamy.
Key challenges to freezing langoustines are to avoid destroying the shell and to retain the quality of the meat. Speedy freezing that individually freezes products locks in moisture and results in a higher meat yield on thawing, suggested both the processor and inventor. In terms of look, a 25 percent transparent hard glaze enhances product appearance.
Larsson claimed the OctoFrost technology is “faster than cryogenic freezing, gently handling and separating the product.”
“Another benefit is in the technology’s low cost operation,” added Larsson. “OctoFrost technology uses 30 percent less energy than the traditional equivalents. Competitive cryogenic freezing can cost 15 to 20 times more in terms of energy.”
Since implementing the new technology in 2007, the SFO said factory production at the Braehead unit has increased three-fold.
IQF Frost’s range of products are priced from EUR 200,000 to EUR 450,000.
