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Study and application of slurry ice in harvesting and in the cold chain of marine cultured seabass for shelf life extension.
Number: 298410
Author(s) : NTZIMANI A., ANGELAKOPOULOS R., SEMENOGLOU I., DERMESONLOUOGLOU E., TSIRONI T., MOUTOU K., TAOUKIS P.
Summary
Slurry ice can positively affect seafood preservation, by faster cooling rate, reduced physical damage and better coverage of fish surface. The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass to retain quality and extend shelf life, compared with traditional flake ice. Fish was slaughtered and transported in different mixtures of slurry ice and conventional flake ice and stored subsequently under controlled isothermal conditions at 0°C for shelf life modelling and flesh quality evaluation (proteolytic enzymes). The replacement of flake ice with slurry ice resulted in 2-6 days shelf life extension of whole sea bass at 0°C. The partial replacement of conventional flake ice with slurry ice may lead to improved quality stability during subsequent refrigerated storage and shelf life extension, in terms of microbial growth, flesh quality and organoleptic degradation of fish.
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Details
- Original title: Study and application of slurry ice in harvesting and in the cold chain of marine cultured seabass for shelf life extension.
- Record ID : 30027633
- Languages: English
- Subject: Technology
- Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
- Publication date: 2020/08/26
- DOI: http://dx.doi.org/10.18462/iir.iccc.2020.298410
- Document available for consultation in the library of the IIR headquarters only.
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