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2015/10/27

27/10/2015
Superchilling can extend shelf life of prawns by up to 120%
Campden BRI in UK showed that superchilling could increase the shelf life of cook-chill prawns to 22 days. This offers a potential 120% increase on the 10 day chilled shelf life subject to the protocol being implemented commercially. In addition to extending shelf life, Campden BRI claims that superchilling can also reduce energy use and waste. Campden BRI calculated the energy required to produce and distribute both superchilled and chilled farmed salmon. Although superchilling fish requires more energy during manufacture, more fish can be packed into each vehicle - because superchilling negates the need for ice during transportation – decreasing the number of required journeys. The extra energy used to superchill rather than chill was equalled in fuel savings by the time the fish had been driven the 477km from Stornoway to Glasgow. (Source: http://www.iifiir.org)
http://www.iifiir.org/clientBookline/service/reference.asp?INSTANCE=EXPLOITATION&OUTPUT=PORTAL&DOCID=IFD_REFDOC_0016111&DOCBASE=IFD_REFDOC_EN&SETLANGUAGE=EN