Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance, the brine composition having an effective amount of dye. The method includes cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.

Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance, the brine composition having an effective amount of dye. The method includes cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.

Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance. The method includes: adding an effective amount of dye into the brine composition, cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.

Abstract: A treatment system, in particular a system using a brine solution for chilling or freezing tissue samples, includes a working vessel wherein samples can be treated, and a replacement cartridge having a first compartment with an inlet, and a second compartment with an outlet, wherein the second compartment is collapsible. A first conduit connects the working vessel to the inlet; and a second conduit connects the outlet to the working vessel. Used working fluid can be moved from the tank to the first compartment via the first conduit, and fresh working in the second compartment can be forced into the second conduit as the second compartment collapses. A holding vessel can be provided in the first conduit for holding used fluid, or in the second conduit for holding the fresh fluid, while the working vessel is cleaned.

Abstract: Presented are a system and a method for determining the kosher status of fish. The system includes a fish processing apparatus configured to process the fish, and at least one image recording apparatus configured to record images of the fish during processing. The images include information regarding whether or not the fish have scales. The system also includes at least one image display apparatus that is configured to view the at least one image of the at least one fish and enable an authorized inspecting party to compare the at least one image of the at least one fish with the at least one fish.

Abstract: A method of freezing with brine comprising releasing at least one ingredient in an effective amount from an automated device into the brine so that the brine is rendered unusable for its intended purpose, thereby ensuring that the brine is used only in a optimal composition.

Abstract: A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between ?22 and ?43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

Abstract: Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferring the solution a distinctive color is used in the freezing process. In accordance with another embodiment, a brine solution containing deionized water is used for improving the freezing efficiency and/or freezing capacity.

Abstract: A method of evaluating freshness of a fish product by cutting a small quantity of sample from the fish product, adding an effective amount of a staining reagent containing at least one of a cell-permeant dye and a cell-impermeant fluorescent dye onto the sample, incubating the sample for a predetermined duration, and determining the freshness of the fish product based on the fluorescence emitted from the sample.

Abstract: A method of culturing aquatic animals utilizes a habitat including at least one habitat unit, each habitat unit being constructed of a plurality of concentric tubes with a fixed radial spacing. The habitat is immersed in an aquatic environment containing larvae of aquatic animals to be raised so that the larvae settle on the habitat, the aquatic animals are fed until the animals grow to a desired size, and the cultured animals are then harvested.

Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

Abstract: A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between −22 and −43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

Abstract: A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.

Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A process of freezing a belt of encapsulated ice substitute is provided. The process for freezing the ice substitute belt generally includes the steps of preparing a capsule belt with a plurality of capsules, each capsule containing a thermal controlling agent which is a liquid in a predetermined temperature range; preparing a brine including a cruciferous oil, salts and a glycol and cooling the brine; feeding the belt into an apparatus which contains the cooled brine and passing the belt through the brine; adjusting the speed to the extent sufficient for the thermal controlling agent to become solidified. The travelling speed of the ice substitute belt is adjusted depending on the composition of the thermal controlling agent.

Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.

Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.