Superchilling of food: A review

Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid; Kolsaker, Kjell

doi:10.1016/j.jfoodeng.2011.06.004

Cited by 181 publications

(136 citation statements)

References 50 publications

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“…The results from this study can also be supported by the previous studies as reviewed by Kaale et al (2011). The review summaries the quality and shelf life of superchilled foods and many benefits of applying superchilling technology to food products were found compared to chilled and frozen food products.…”

Section: Protein Stability During Superchilled Storagesupporting

confidence: 81%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

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Section: Protein Stability During Superchilled Storagesupporting

confidence: 81%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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“…The specific temperature associated with a deep freeze event will depend on the microbe in question as cold tolerance varies across species [69]. As microbial activity is a major cause of food spoilage, stopping this process to preserve food over long time periods has been a major focus in the field of food science [17,41].…”

Section: Deep Freezingmentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

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Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

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“…The rate of bacterial spoilage at -2°C is only 64% of that at 0°C (5). It can reduce the use of freezing/thawing and thereby to increase the yield, to reduce the energy, labour and transport costs [14]. The low temperatures allow reducing the need of external chilling.…”

Section: Free Fatty Acidsmentioning

confidence: 99%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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Superchilling of food: A review

Cited by 181 publications

References 50 publications

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Food storage in a changing world: implications of climate change for food-caching species

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

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