Briefs: Superchilling keeps fish fresh longer
Scientists at the Norwegian Institute of Technology SINTEF have found that the superchilling of fish or meat between -1 to -3°C combines the extended life of freezing while retaining the fresh taste that chilling provides; it also reduces storage and transport costs since the conventional storage of fish requires crushed ice which adds to the weight being transported. According to SINTEF, superchilling salmon fillets extends the freshness by up to 5 days, while up to 26 days can be added to shelf life of pork chops. Fast and controlled superchilling just below freezing point will only freeze the loose bound water of fish and the ice crystals formed will not damage muscle structure. Over the next 5 years, SINTEF, with other scientists and the industry, will be running a 3.7 million € programme to further research on superchilling aimed at opening more export markets for Norwegian food.