Super-cooled fish supply chain (RD150)

Project Outcome:

The aim of this study was to develop and demonstrate approaches for super-cooling that can be implemented in the seafood supply chain. Super-cooling in foods is a physical phenomenon where the temperature is reduced below the freezing point but without ice crystallisation occurring. This allows the microbial benefits of lower temperatures for product longevity but without the detrimental quality effects of ice crystal formation associated with freezing. This study focused on cod and salmon as major species processed in the UK that were known to super-cool from the previous SIF funded feasibility study.

This work has: 

1. 1. Determined typical time-temperatures along nominal supply chains for thawed cod and fresh salmon.
   2. Evaluated the process parameters that could affect the achievement and stability of a super-cooled state. In the trials, super-cooling was found to be relatively robust to the majority of parameters, however two limiters were identified that need to be carefully controlled for the benefits to be gained.
   3. Assessed organoleptic and microbial quality of cod and salmon in synthesised supply chains. If the entire chain can be super-cooled, product life extensions of >7 day were achieved. Super-cooling of supply chain areas under control of processors gave extensions of c. 2 days.
   4. Shown encouraging cost-benefits with the financial gains of improved supply chain flexibility and resilience substantially larger than expected implementation and running costs.

We conclude that super-cooling has good potential to extend product life of seafoods, enhance competitiveness of the UK seafood supply chains, and reduce waste.