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Superchilling of organic food. Part 2: Storage test with superchilled organic salmon and pork chops

Claussen, Ingrid Camilla; Gullsvåg, Per Egil; Bantle, Michael; Tolstorebrov, Ignat and Kvalsvik, Karoline H. (2017) Superchilling of organic food. Part 2: Storage test with superchilled organic salmon and pork chops. SINTEF Energy Research, Norway .

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Summary

Superchilling of organic salmon and pork chop was investigated and the potential of the concept was documented for the organic sector, especially SMEs.Relative shelf life extension of 14 days compared to chilled product, were documented for both products. The colour of the product showed no significant changes between the superchilling and conventional chilling processes. However, the superchilled products shod an increased drip loss and reduced water holding capacity, whic was caused by the partial freeze damage.
The shelf life of the superchilled product will depend mainly on sanitation, processing and cold chain conditions and not on the organic origin of the product.
The performed investigations demonstrated the potential of the superchilling concept for organic products. The needed technology is available at the market and implementation of the technology for the organic production lines is possible.


EPrint Type:Report
Keywords:Shelf life, Quality, Organic meat, Organic fish, Food technology, Partial freezing
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems > Markets and trade
Food systems > Produce chain management
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Norway > SINTEF
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:31514
Deposited On:28 Jun 2017 08:39
Last Modified:28 Jun 2017 08:39
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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