2.3. Drip loss on thawing
The drip loss on thawing from fillets bought frozen and
glazed was determined as described by Santos and Regenstein
(1990), by placing frozen fillets in a glass funnel on the
top of a flask. Fish and glassware, placed in a refrigerator,
were tightly wrapped in a plastic bag to avoid tissue desiccation.
Fillet thawing was allowed to occur overnight and
percent thaw drip calculations were made after subtracting
the weight of the glaze from that of the frozen fillet. The
glaze weight was experimentally determined by the method
of the Codex Alimentarius Commission (1995).