engleski

Advances in Chilling

Fish is a source of high quality proteins and polyunsaturated fatty acids and its consumption has many benefits on human health. Among others, these characteristic also make it a highly perishable commodity that requires a temperature controlled transportation chain to assure the quality and safety of the fish for consumers. Great effort has been made in preserving nutritional quality and freshness of fish from catch/harvesting to final consumers since it deteriorates quickly if adequate chilling is not applied. This chapter reviewed advances in chilling processes of fish and other seafood, whether they have been studied at scientific level or applied by the fishing vessels and the processing industry. In order to do that, post-mortem changes in chilled fish have been described, as well as the quality aspects related to seafood treated with conventional and innovative chilling technologies. Due to the diversity of the subject, the chapter aimed at summarizing technological improvements of the ice production and their application, seafood chilling technologies with special emphasis on super-chilling, and findings of recent studies that combined chilling with natural preservatives and novel preserving and packaging technologies.

Chilling, seafood, inovative, ice production, sub-chilling

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