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The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with...

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Autores principales: Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Bekaert, Karen, Cropotova, Janna, García, Míriam R, Messens, Winy, Bover‐Cid, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7842081/
https://www.ncbi.nlm.nih.gov/pubmed/33552296
http://dx.doi.org/10.2903/j.efsa.2021.6378
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author Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bolton, Declan
Chemaly, Marianne
Davies, Robert
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Bekaert, Karen
Cropotova, Janna
García, Míriam R
Messens, Winy
Bover‐Cid, Sara
author_facet Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bolton, Declan
Chemaly, Marianne
Davies, Robert
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Bekaert, Karen
Cropotova, Janna
García, Míriam R
Messens, Winy
Bover‐Cid, Sara
collection PubMed
description Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice (CFFP) under the same conditions of on‐land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP. A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP, will ensure with 99–100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP. In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of ‘safety‐by‐design’ approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as ‘superchilled’ was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand‐alone method, ease of use and classification performance. The methods that were considered ‘fit for purpose’ are Hydroxyacyl‐coenzyme A dehydrogenase (HADH) test, α‐glucosidase test, histology, ultraviolet–visible–near–infrared (UV‐VIS/NIR) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.
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spelling pubmed-78420812021-02-04 The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products Koutsoumanis, Konstantinos Allende, Ana Alvarez‐Ordóñez, Avelino Bolton, Declan Chemaly, Marianne Davies, Robert De Cesare, Alessandra Herman, Lieve Hilbert, Friederike Lindqvist, Roland Nauta, Maarten Peixe, Luisa Ru, Giuseppe Simmons, Marion Skandamis, Panagiotis Suffredini, Elisabetta Bekaert, Karen Cropotova, Janna García, Míriam R Messens, Winy Bover‐Cid, Sara EFSA J Scientific Opinion Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice (CFFP) under the same conditions of on‐land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP. A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP, will ensure with 99–100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP. In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of ‘safety‐by‐design’ approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as ‘superchilled’ was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand‐alone method, ease of use and classification performance. The methods that were considered ‘fit for purpose’ are Hydroxyacyl‐coenzyme A dehydrogenase (HADH) test, α‐glucosidase test, histology, ultraviolet–visible–near–infrared (UV‐VIS/NIR) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test. John Wiley and Sons Inc. 2021-01-28 /pmc/articles/PMC7842081/ /pubmed/33552296 http://dx.doi.org/10.2903/j.efsa.2021.6378 Text en © 2021 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.
spellingShingle Scientific Opinion
Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bolton, Declan
Chemaly, Marianne
Davies, Robert
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Bekaert, Karen
Cropotova, Janna
García, Míriam R
Messens, Winy
Bover‐Cid, Sara
The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title_full The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title_fullStr The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title_full_unstemmed The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title_short The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
title_sort use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products
topic Scientific Opinion
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7842081/
https://www.ncbi.nlm.nih.gov/pubmed/33552296
http://dx.doi.org/10.2903/j.efsa.2021.6378
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