Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines

Superchilling of food: A review

“…The superchilled MA packaged salmon had a negligible microbial growth (<1000 colony-forming units (CFU]/g) for more than 24 days (aerobic plate count, H 2 S-producing, and psychotropic bacteria) (Sivertsvik et al, 2003). This is in accordance with the results of who found a doubling of shelf life of superchilled salmon stored at À1.4 and À3.6°C compared to ice chilled storage with respect to microbial and chemical analyses, and also with the results of Stevik et al (2010). Fernández et al (2009) who reported the shelf life of 22 days in superchilling in combination with modified atmosphere packaging (MAP) based on sensory, chemical, and microbiological analyses compared to 11 days control sample.…”

Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage

“…The degree of superchilling is the amount of water (5e30%) which is partially frozen inside the food product and is one of the most important parameters which define the quality of the superchilled food product. Magnussen, Haugland, Torstveit Hemmingsen, Johansen, and Nordtvedt (2008), Stevik and Claussen (2011) and Stevik et al (2010) have reported that the amount of ice crystals stored inside a superchilled product is one of the most important parameters which determine the quality of the end product. Also, it has been reported that a degree of superchilling between 5 and 30% is accepted and that a degree of superchilling higher than 30% will cause higher drip loss in food products (Stevik & Claussen, 2011).…”

A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

“…During this process, a thin frozen layer of about 1-3 mm thick is achieved on the surface of food product depending on degree of superchilling required. Degree of superchilling (ice fraction) is amount of water (5-30%) which is frozen inside the food product, is one of the most important parameters which define the quality of the superchilled food product (Magnussen et al, 2008;Stevik and Claussen, 2011;Stevik et al, 2010). The degree of superchilling, 5-30% is low enough that makes the products taste just like fresh food.…”

“…Beaufort et al (2009) defined superchilling as a technology where food is stored just below the initial freezing temperature (superchilled storage of foods without shell/partial freezing). Duun and Rustad (2008), Stevik et al (2010), and Bahuaud et al (2008) have been performed superchilling by doing shell/partial freezing of food products followed by temperature equalisation during the superchilled storage. Recent research has shown that, this process previously thought to be negative to food products, but now is actually a viable way to rapidly cool food products, provided the freezing is extremely fast and even.…”