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Assessment of salmon superchilling under different scenarios using the ENOUGH tool: quality degradation and environmental foot print.

Numéro : 18365

Auteurs : LEDUCQ D., COLLIN P., NDOYE F. T., DARSONVAL M., DUBOIS-BRISSONNET F., ALVAREZ G.

Résumé

This study uses the ENOUGH tool to simulate cold chain scenarios for Atlantic salmon, comparing standard chilling with superchilling with varying levels of equipment availability for superchilled products. It is shown that maintaining a stable temperature of -1.8°C throughout the chain can double or even triple the product's shelf life through total superchilling. This improvement is assessed for chemical (TVB-N), K-value, sensorial assessment, and microbiological (TVC) quality indicators. Although superchilling is more energy-intensive during the initial freezing stage, it eliminates the need for external ice, which usually accounts for 25–30% of the weight. This enables a 25% increase in transported mass, effectively reducing the number of traditional truckloads required for the same amount of food. Consequently, total superchilling chains can reduce global energy consumption by up to 20% and generates lower CO₂ emissions, especially for long-distance supply chains. Superchilling appears as a promising technology that can dramatically increase shelf life and mitigate food waste and environmental impact, even if it depends heavily on equipment that can maintain precise sub-zero temperatures throughout the entire supply chain.

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Pages : 12 p.

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Détails

  • Titre original : Assessment of salmon superchilling under different scenarios using the ENOUGH tool: quality degradation and environmental foot print.
  • Identifiant de la fiche : 30034741
  • Langues : Anglais
  • Sujet : Environnement
  • Source : 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Date d'édition : 04/2026
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2026.8365

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