1,430
Views
52
CrossRef citations to date
0
Altmetric
Reviews

Superchilling of muscle foods: Potential alternative for chilling and freezing

&

References

  • Alizadeh, E., N. Chapleau, M. de Lamballerie, and A. Le Bail. 2007. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmon salar) fillets. Innov Food Sci Emerg Technol. 8:493–499. doi:10.1016/j.ifset.2006.12.003.
  • Alizadeh, E., N. Chapleau, M. de-Lamballerie, and A. Le-Bail. 2009. Impact of freezing process on salt diffusivity of seafood: application to salmon (Salmo salar) using conventional and pressure shift freezing. Food Bioproc Tech. 2:257–262. doi:10.1007/s11947-008-0157-8.
  • Ando, M., H. Nakamura, R. Harada, and A. Yamane. 2004. Effect of super chilling storage on maintenance of freshness of kuruma prawn. Food Sci Technol Res. 10 (1):25–31. doi:10.3136/fstr.10.25.
  • Anese, M., L. Manzocco, A. Panozzo, P. Beraldo, M. Foschia, and M. C. Nicoli. 2012. Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res Inter. 46(1):50–54. doi:10.1016/j.foodres.2011.11.025.
  • Aune, E. J. 2003. Superchilling of foodstuff. A review. In: 17–22, Washington, DC: 21th Congress ICR, August.
  • Aune, E. J., and T. S. Nordtvedt. 1999. An environmentally transport of salmon from Norway to France by means of super-chilling and a new packaging method. In: pp. 1–6. Sydney: 20th International congress of refrigeration.
  • Bahuaud, D., T. Mørkøre, Ø. Langsrud, K. Sinnes, E. Veiseth, R. Ofstad, and M. S. Thomassen. 2008. Effects of −1.5°C superchilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chem. 111:329–339. doi:10.1016/j.foodchem.2008.03.075.
  • Baier-Schenk, A., S. Handschin, M. von Schonau, A. G. Bitterman, T. Bachli, B. Conde-Petit. 2005. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network. J Cereal Sci. 42:255–60 doi:10.1016/j.jcs.2005.04.006.
  • Beaufort, A., M. Cardinal, A. Le-Bail, and G. Midelet-Bourdin. 2009. The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display. Int J Refrig. 32 (7):1850–1857. doi:10.1016/j.ijrefrig.2009.07.001.
  • Bellés, M., V. Alonso, P. Roncalés, and J. A. Beltrán. 2017. The combined effects of superchilling and packaging on the shelf life of lamb. Meat Sci. 133:126–132. doi:10.1016/j.meatsci.2017.06.013.
  • Wu, C., C. Yuan, X. Ye, Y. Hu, S. Chen, and D. Liu. 2014. A critical review on superchilling preservation technology in aquatic product. Journal Integr Agri. 13 (2): 2788–2806. doi:10.1016/S2095-3119(14)60841-8.
  • Chang, K. L. B., J. Chang, C. Y. Shiau, and B. S. Pan. 1998. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agri Food Chem. 46:682–686. doi:10.1021/jf970622c.
  • Chevalier, D., A. Sequeira-Munoz, A. L. Bail, B. K. Simpson, and M. Ghoul. 2001. Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus) evaluation of pressure shift freezing vs. air-blast freezing. Innov Food Sci Emerg Technol. 1:193–201. doi:10.1016/S1466-8564(00)00024-2.
  • Cook, K. L. K., and R. W. Hartel. 2010. Mechanisms of ice crystallization in ice cream production. Compr Rev Food Sci Food Saf. 9:213–222. doi:10.1111/j.1541-4337.2009.00101.x.
  • Cyprian, O., H. Lauzon, R. Johannsson, K. Sveinsdottir, S. Arason, and E. Martinsdottir. 2013. Shelf life of air and modified atmosphere-packaged fresh tilpia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions. Food Sci Nutr. 1:130–140. doi:10.1002/fsn3.18.
  • de Paula, R., R. Colet, D. de Oliveira, E. Valduga, and H. Treichel. 2011. Assessment of different packaging structures in the stability of frozen fresh Brazilian toscana sausage. Food Bioprocess Tech. 4:481–485. doi:10.1007/s11947-010-0350-4.
  • Deka, K., B. MacMillan, G. R. Ziegler, A. G. Marangoni, B. Newling, and B. J. Balcom. 2006. Spatial mapping of solid and liquid lipid in confectionery products using a 1D centric SPRITE MRI technique. Food Res Int. 39:365–71. doi:10.1016/j.foodres.2005.08.009.
  • deMan, J. M. 1999. Principles of food chemistry (Food science text series). 3rd Ed., Gaithersburg, Maryland: Aspen Publishers, Inc.
  • Do, G.-S., Y. Sagara, M. Tabata, Ki. Kudoh, and T. Higuchi. 2004. Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. Inter J Refrig. 27:184–190. doi:10.1016/S0140-7007(03)00042-2.
  • Donhowe, D. P., and R. W. Hartel. 1996a. Recrystallization of ice during bulk storage of ice cream. Int Dairy J. 6 (11–12):1209–21. doi:10.1016/S0958-6946(96)00030-1.
  • Donhowe, D. P., and R. W. Hartel. 1996b. Recrystallization of ice in ice cream during controlled accelerated storage. Int Dairy J. 6 (11–12):1191–208. doi:10.1016/S0958-6946(96)00029-5.
  • Duun, A. S., and T. Rustad. 2007. Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chem. 105:1067–1107. doi:10.1016/j.foodchem.2007.05.020.
  • Duun, A. S., and T. Rustad. 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4°C and −3.6°C. Food Chem. 106:122–131. doi:10.1016/j.foodchem.2007.05.051.
  • Duun, A. S., A. K. T. Hemmingsen, A. Haugland, and T. Rustad. 2008. Quality changes during superchilled storage of pork roast. LWT – Food Sci Technol. 41:2136–2143. doi:10.1016/j.lwt.2008.02.001.
  • Einarsson, H. 1988. Deep chilling (superchilling, partial freezing) – a literature survey. SIKs Service series (30) Goteborg, Sweden: SIK – The Swedish Food Institute, Chalmers University of Technology.
  • Fennema, O. R., W. D. Powrie, and E. H. Marth. 1973. Low temperature preservation of foods and living matter. New York: Marcel Dekker.
  • Fernández, K., E. Aspé, and M. Roeckel. 2009. Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control. 20 (11):1036–1042. doi:10.1016/j.foodcont.2008.12.010.
  • Gallart-Jornet, L., T. Rustad, J. M. Barat, P. Fito, and I. Escriche. 2007. Effect of superchilled storage on the freshness and salting behavior of Atlantic salmon (Salmo salar) fillets. Food Chem. 103 (4):1268–1281. doi:10.1016/j.foodchem.2006.10.040.
  • George, R. M. 1993. Freezing processes used in the food industry. Trends Food Sci Technol. 4:134–138. doi:10.1016/0924-2244(93)90032-6.
  • Hartel, R. W. 2001. Crystallization in foods. food engineering series. U. S.: Springer.
  • Hartel, R. W. 2013. Advances in food crystallization. Annual Reviews Food Sci Nutri. 4:277–292. doi:10.1146/annurev-food-030212-182530.
  • Hindmarsh, J. P., C. Buckley, A. B. Russell, X. D. Chen, L. F. Gladden, D. I. Wilson, and M. L. Johns. 2004. Imaging droplet freezing using MRI. Chem Eng Sci. 59:2113–22. doi:10.1016/j.ces.2003.12.031.
  • Huss, H. 1998. Fresh fish-quality and quality changes. In: Huss, H. and Technological Laboratory Ministry of Agriculture and Fisheries, Eds., FAO Collection, Fisheries No. 29, FAO.
  • IIR News 2015. Supercooling and superchilling: A solution to increased shelf life and reduced food waste? <http://www.iifiir.org/clientBookline/service/reference.asp?INSTANCE=EXPLOITATION&OUTPUT=PORTAL&DOCID=IFD_REFDOC_0016111&DOCBASE=IFD_REFDOC_EN&SETLANGUAGE=EN≥ retrieved on 2.8.2017.
  • IIR. 2009. The Role of Refrigeration in Worldwide Nutrition. 5th Informatory Note on Refrigeration and Food. International Institute of Refrigeration. Paris, France. Available online: www.iifiir.org/userfiles/file/publications/notes/NoteFood_05_EN.pdf. Accessed November 16, 2017.
  • Kaale, L. D., T. M. Eikevik, T. Rustad, T. S. Nordtvedt, T. Bardal, and E. Kjorsvik. 2013c. Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage. Food Contrl. 31:491–498. doi:10.1016/j.foodcont.2012.11.047.
  • Kaale, L. D., T. M. Eikevik, T. Bardal, and E. Kjorsvik. 2013b. A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage. J Food Eng. 115 (1):20–25. doi:10.1016/j.jfoodeng.2012.09.014.
  • Kaale, L. D., T. M. Eikevik, T. Bardal, E. Kjorsvik, and T. S. Nordtvedt. 2013a. The effect of cooling rates on the ice crystal growth in airpacked salmon fillets during superchilling and superchilled storage. Int J Refrig. 36:110–119 doi:10.1016/j.ijrefrig.2012.09.006.
  • Kaale, L. D., and T. M. Eikevik. 2013. A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage. J Food Eng. 114:242–248. doi:10.1016/j.jfoodeng.2012.08.003.
  • Kaale, L. D., and T. M. Eikevik. 2014. The development of ice crystals in food products during the superchilling process and following storage, a review. Trends Food Sci Technol. 39:91–103. doi:10.1016/j.tifs.2014.07.004.
  • Kaale, L. D., T. M. Eikevik, T. Rustad, and K. Kolsaker. 2011. Superchilling of food, a review. J Food Eng. 107:141–146. doi:10.1016/j.jfoodeng.2011.06.004.
  • Kaale, L. D., T. M. Eikevik, T. Rustad, and T. S. Nordtvedt. 2014. Changes in water holding capacity and drip loss of atlantic salmon (Salmo salar) muscle during superchilled storage. LWT-Food Sci. Technol. 55:528–535. doi:10.1016/j.lwt.2013.10.021.
  • Kiani, H., and D.-W. Sun. 2011. Water crystallization and its importance to freezing of foods: A review. Trends Food Sci Technol. 22:407–426. doi:10.1016/j.tifs.2011.04.011.
  • Kiani, H., Z. Zhang, A. Delgado, and D.-W. Sun. 2011. Ultrasound assisted nucleation of some liquid and solid model foods during freezing. Food Res Inter. 44:2915–2921. doi:10.1016/j.foodres.2011.06.051.
  • Lan, Y., Y. Shang, Y. Song, and Q. Dong. 2016. Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Sci. 117:173–181. doi:10.1016/j.meatsci.2016.02.017.
  • Lauzon, H., H. Magnusson, K. Sveinsdóttir, M. Gudjonsdóttir, E. Martinsdóttir. 2009. Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins. J Food Sci. 74 (6):258–267. doi:10.1111/j.1750-3841.2009.01200.x.
  • Lawrie, R. A., and D. A. Ledward. 2006. Lawrie's meat science. Seventh Eds., Cambridge, England: Woodhead Publishing Limited.
  • Le Danois, E. 1920. New method of refrigerating of fish. France Patent, Application No. 506, 296.
  • Liu, Q., Q. Chen, B. Kong, J. Han, and X. He. 2014b. The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT – Food Sci Technol. 57 (2):603–611. doi:10.1016/j.lwt.2014.02.023.
  • Liu, Q., B. Kong, J. Han, Q. Chen, and X. He. 2014a. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties. LWT – Food Sci Technol. 57 (1):165–171. doi:10.1016/j.lwt.2014.01.008.
  • Luan, L., S. Fu, C. Yuan, G. Ishimura, S. Chen, J. Chen, and Y. Hu. 2017. Combined effect of superchilling and tea polyphenols on the preservation quality of Hairtail (Trichiurus Haumela). Int J Food Prop. doi: 10.1080/10942912.2017.1325903. doi:10.1080/10942912.2017.1325903.
  • Magnussen, O. M., A. Haugland, A. K. Torstveit Hemmingsen, S. Johansen, and T. S. Nordtvedt. 2008. Advances in superchilling of food-process characteristics and product quality. Trends Food Sci and Technol. 19:418–424. doi:10.1016/j.tifs.2008.04.005.
  • Magnussen, O. M., T. S. Nordvedt, and V. Hadarson. 2001. Developments in rapid chilling of fish. Proc. Bristol Meet, pp. 99–106. IIR/C. R. Reun. Bristol, IIF.
  • Maleky, F., K. L. McCarthy, M. J. McCarthy, and A. G. Marangoni. 2012. Effect of cocoa butter structure on oil migration. J Food Sci. 77:74–79. doi:10.1111/j.1750-3841.2011.02575.x.
  • Mishra, P. K., P. Joshi, S. C. Bisht, J. K. Bisht, and G. Selvakumar. 2010. Cold-tolerant agriculturally important microorganisms. In: Plant growth and health promoting bacteria. microbiology monographs. Maheshwari, D. Ed., Berlin, Heidelberg: Springer.
  • Mullin, J. W. 2001. Crystallization. 4th Ed., Oxford: Butterworth-Heinemann.
  • Naveena, B. M., A. R. Sen, M. Muthukumar, and S. Vaithiyanathan. 2013. A packaging process for improving shelf life of meat. The Patent Office Journal, pp. 16169. Indian Published Patent 28/06/2013.
  • Ockerman, H. W., and L. Basu. 2014. Carcass chilling and boning. In: Encyclopedia of meat sciences, pp. 142–147. Dikeman, M. and C. Devine, Eds., Oxford: Elsevier.
  • Petzold, G., and J. M. Aguilera. 2009. Ice morphology: Fundamentals and technological applications in foods. Food Biophys. 4:378–396. doi:10.1007/s11483-009-9136-5.
  • Realini, C. E., M. D. Guardia, M. Garriga, M. Perez-Juan, and J. Arnau. 2011. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Sci. 88:542–547. doi:10.1016/j.meatsci.2011.02.008.
  • Rosnes, J. T., G. H Kleiberg, M. Sivertsvik, B. T. Lunestad, G. Lorentzen. 2006. Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor). Packag Technol Sci. 19:325–333. doi:10.1002/pts.735.
  • Rousseau, D., and P. Smith. 2008. Microstructure of fat bloom development in plain and filled chocolate confections. Soft Matter. 4:1706–12. doi:10.1039/b718066g.
  • Shimoni, E. 2008. Using AFM to explore food nanostructure. Curr Opin Colloid Interface Sci. 13:368–74. doi:10.1016/j.cocis.2008.02.005.
  • Sivertsvik, M., J. T. Rosnes, and G. H. Kleiberg. 2003. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic Salmon (Salmo salar) fillets. J Food Sci. 68 (4):1467–1472. doi:10.1111/j.1365-2621.2003.tb09668.x.
  • Stevik, A. M., and I. C. Claussen. 2011. Industrial superchilling, a practical approach. Procedia Food Sci. 1:1265–1271.
  • Stevik, A. M., A. S. Duun, T. Rustad, M. O'Farrell, H. Schulerud, and S. Ottestad. 2010. Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines. J Food Eng. 100 (1):169–177. doi:10.1016/j.jfoodeng.2010.03.042.
  • Sun, B., Y. Zhao, J. Yu, J. Ling, H. Shang, and Z. Liu. 2017. The combined efficacy of superchilling and high CO2 modified atmosphere packaging on shelf life and quality of swimming crab (Portunus trituberculatus). J Aquat Food Prod T. doi:10.1080/10498850.2016.1252822. doi:10.1080/10498850.2016.1252822.
  • Sun, D.-W., and B. Li. 2003. Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. J Food Eng. 57:337–345. doi:10.1016/S0260-8774(02)00354-0.
  • Wang, S., and D.-W. Sun. 2012. Antifreeze proteins. In: Handbook of frozen food, processing and packaging, pp. 693–708. Sun, D.-W., Ed., Boca Raton, FL: Taylor & Francis.
  • Wang, T., K. Sveinsdóttir, H. Magnússon, E. Martinsdóttir. 2008. Combined application of modified atmosphere packaging (MAP) and superchilling storage to extend the shelf life of fresh cod (Gadus morhua) loins. J Food Sci. 73 (1):11–19. doi:10.1111/j.1750-3841.2007.00590.x.
  • Warris, P. D. 2000. Meat science, an introductory text. CABI Publishing, Wallingford, UK.
  • Xanthakis, E., M. Havet, S. Chevallier, J. Abadie, and A. Le-Bail. 2013. Effect of static electric field on ice crystal size reduction during freezing of pork meat. Innov Food Sci Emerg Technol. 20:115–120. doi:10.1016/j.ifset.2013.06.011.
  • Xanthakis, E., A. Le-Bail, and H. Ramaswamy. 2014. Development of an innovative microwave assisted food freezing process. Innov Food Sci Emerg Technol. 26:176–181. doi:10.1016/j.ifset.2014.04.003.
  • Zaritzky, N. 2006. Physical-chemical principles in freezing. In: Handbook of frozen food, processing and packaging, pp. 3–38. Sun, D.-W., Ed., Boca Raton, FL: Taylor & Francis.
  • Zhang, X., H. Wang, M. Li, N. Wu, and X. Xu. 2016. Near-freezing temperature storage (−2°C) for extension of shelf life of chilled yellow-feather broiler meat: A special breed in Asia. J Food Process Preserv. 40 (2):340–347. doi:10.1111/jfpp.12611.
  • Zhou, G. H., X. L. Xu, and Y. Liu. 2010. Preservation technologies for fresh meat – A review. Meat Sci. 86:119–128. doi:10.1016/j.meatsci.2010.04.033.
  • Zhu, S., A. Le Bail, and H. Ramaswamy. 2003. Ice crystal formation in pressure shift freezing of Atlantic salmon (Salmo salar) as compared to classical freezing methods. J Food Process Preserv. 27 (6):427–444. doi:10.1111/j.1745-4549.2003.tb00528.x.
  • Zhu, S., A. Le Bail, H. Ramaswamy, and N. Chapleau. 2004. Characterization of ice crystals in pork muscle formed by pressure- shift freezing as compared with classical freezing methods. J Food Sci. 69 (4):190–197.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.