This project will develop and demonstrate approaches for super-cooling in the seafood processing and supply chain, which would result in reduced energy use and waste.
The aim of this study is to develop and demonstrate approaches for super-cooling that can be implemented in the fresh fish industry. This innovation would be a step-change for the industry touching many areas across the supply chain from production to distribution.
Commonly, many people within the industry believe that the freezing point limits the temperature seafood can be held without detrimental ice formation. However, our SIF-3 funded Feasibility study demonstrated that vacuum-packed seafoods (cod, haddock, salmon, and mackerel) can be stably kept below their freezing point without freezing for up to 20 days, and potentially longer. This is known as a super-cooled state. The potential of super-cooling to extend the shelf-life of seafoods beyond that of conventional chilling without freezing was clearly demonstrated in the feasibility study.
Further research, that will be carried out in this study, is required to develop and introduce super-cooling into the seafood processing and supply chain. The utilisation of super-cooling to extend shelf-life will dramatically improve flexibility within the fresh seafood distribution and reduce energy use and waste from harvest to retail. An extension to shelf-life will substantially improve the cost effectiveness of production throughout the seafood industry. The development of commercially viable super-cooling will have a significant and positive impact on the sector.