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  • Cooling helps eggs fight salmonella

    A team from Purdue University has demonstrated that lysozyme activity could be increased by as much as 50%, thanks to the addition of carbon dioxide or to a cooling process which causes carbon dioxide to be sucked inside the shell.

    • Publication date : 2012/08/03
  • For IIR members only

    Is super-cooling better than chilling for seafood products?

    Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling. 

    • Publication date : 2024/02/29
    • Subjects: Technology