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

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.