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Superchilling preserves taste, extends shelf life
2017/12/7
- "NYTT FRA HAVBRUK" NEWSLETTER NO. 3-4/2009
- The term “superchilling” refers to a technology that chills meat or fish to just below the freezing point so that 10-20 per cent of the product freezes.
- “The advantages of this technique include extending shelf life by three to four days for fish and by three to four weeks for meat,” explains Tom Ståle Nordtvedt. “At the same time, it preserves all the qualities these foods have as fresh goods. The food still tastes fresh.” A senior research scientist at SINTEF Energy Research, Mr Nordtvedt is project manager of “Competitive Food Processing in Norway”, a research project co-funded by the Research Council’s Food Programme, the Fishery and Aquaculture Research Fund (FHF), and several industrial companies. (Source: The Research Council of Norway)
- https://www.forskningsradet.no/prognett-havbruk/Nyheter/Superchilling_preserves_taste_extends_shelf_life/1253953488088&lang=en
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