AGRI-FOODSTUFFS|foodstuff|foodstuff|perishable goods · AGRICULTURE, FORESTRY AND FISHERIES|fisheries|fishing industry|fishery product
- forfhuarú Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
- ga
- superchilling | partial freezing | deep chilling | light freezing | sub-chilling | shell freezing
- en
- Definition "technique which entails lowering the temperature of a fishery product to between its initial freezing point (always below the temperature of melting ice, i.e. < 0°C) and about 1 to 2°C lower" Reference "COM-Terminology Coordination and COM-EN, based on: - Commission Delegated Regulation (EU) 2022/2258 amending and correcting Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council on specific hygiene requirements for food of animal origin as regards fishery products, eggs and certain highly refined products, and amending Commission Delegated Regulation (EU) 2019/624 as regards certain bivalve molluscs- EFSA Panel on Biological Hazards, 'Scientific Opinion on the use of the so-called ‘superchilling’ technique for the transport of fresh fishery products' (3.8.2022), EFSA Journal, 19(1):6378, 2021"
- Comment The primary purpose of superchilling fresh fishery products is the extension of the shelf-life of fresh fish due to the reduction of the growth rate of spoilage bacteria at superchilling temperatures in comparison with the conventional chilling temperature. The main principle behind the term ‘superchilling’ is that the product appears non-frozen despite the presence of a certain fraction ice crystals present inside the food matrix. Despite some experts considering superchilling to have occurred when the temperature is just below 0°C without ice crystals being generated, this definition instead corresponds to the conditions for ‘supercooling’. Thus, the term ‘supercooling’ refers to products that are also stored at temperatures between 0°C and the initial freezing point of the fish.Superchilling technology comprises two stages–the actual superchilling process and the subsequent superchilling storage. Additionally, in the superchilling technology for fish, the pre-cooling (to lower the temperature difference between pre- and post-superchilling) is also key for the quality of the superchilled fish as it influences the ice crystal formation during superchilling, together with the rate of the superchilling and the storage conditions.