"Nytt fra HAVBRUK" newsletter no. 3-4/2009:
Superchilling preserves taste, extends shelf life
Superchilling may provide the key to improving meat and fish processing in Norway. Research institutions, meat producers and fish producers are collaborating to develop new processing technologies.
The term “superchilling” refers to a technology that chills meat or fish to just below the freezing point so that 10-20 per cent of the product freezes.
“The advantages of this technique include extending shelf life by three to four days for fish and by three to four weeks for meat,” explains Tom Ståle Nordtvedt. “At the same time, it preserves all the qualities these foods have as fresh goods. The food still tastes fresh.” A senior research scientist at SINTEF Energy Research, Mr Nordtvedt is project manager of “Competitive Food Processing in Norway”, a research project co-funded by the Research Council’s Food Programme, the Fishery and Aquaculture Research Fund (FHF), and several industrial companies.
The project is profiled in the most recent newsletter from the HAVBRUK programme (“Nytt fra HAVBRUK” no. 3-4/2009, available in Norwegian only), which illustrates the breadth and diversity of aquaculture research.
Superchilling is a technology for chilling to just below the freezing point so that 10-20 per cent of the product freezes. (Photo: Tom S. Nordtvedt, SINTEF)
A more competitive industry
The primary objective of the project is to make Norway’s processing industry more competitive on the global market. Given the long distances to European markets, longer shelf life will simplify matters for exporters of fresh Norwegian seafood. Superchilling will also dramatically reduce transport costs by freeing up the weight and volume previously needed for ice in the packaging – allowing shippers to carry more fish.
“Another objective is to boost employment,” explains Mr Nordtvedt. “Instead of sending meat and fish out of the country to be processed, we can create processing jobs here at home.”
Two superchilling facilities
Although the project is only halfway, two superchilling facilities are already up and running. One has been established in Trøndelag County by Nortura SA to superchill meat, while Aker Seafood has just opened the other in the Lofoten Islands.
“The ultimate goal is a superchilled chain all the way to the local seafood counter. This would ensure even higher product quality and really benefit the consumer. But it will take another five years before superchilling is in widespread use,” estimates Mr Nordtvedt, adding that the new technology’s more efficient filleting techniques also minimise waste.
Effective cooperation
Superchilling is just one of five topics addressed by the project, which also deals with value chain optimisation, automation technology, and development of instruments to make sure the meat and fish are not frozen too deeply or too quickly.
“What’s unique about these research activities is that meat and fish – that is, the agriculture and aquaculture industries – are working so closely and so well together. It’s exciting to see.” Project partners include Nortura SA, Hallvard Lerøy AS, QVision AS, the Norwegian Seafood Federation, the Norwegian University of Science and Technology (NTNU), Yara International ASA, Nofima Mat, NorgesGruppen and the Norwegian Seafood Association.
- Published:
- 19.01.2010
- Last updated:
- 19.01.2010
Other articles from "Nytt fra HAVBRUK" no. 3-4/2009
The newsletter (in Norwegian)
- Nytt fra HAVBRUK nr 3-4 2009 (PDF-453.1 KB)
Contact
- Rolf Giskeødegård +47 22 03 70 97 rg@forskningsradet.no
- Turid Hiller Special Adviser 22 03 71 11 thi@forskningsradet.no
