Superchilling of organic food Part 2: Storage test with superchilled organic salmon and pork chops

Abstract

Superchilling of organic salmon fillets and pork chop was investigated and the potential of the concept was documented for the organic sector, especially SMEs. Relative shelf life extensions of 14 days were documented for both products. The colour of the product showed no significant changes between the different processes. However, the superchilled products showed an increased drip loss and reduced water holding capacity, which was caused by the partial freeze damage. The shelf life of the superchilled product will depend mainly on sanitation, processing and cold chain conditions and not on the organic origin of the product. The performed investigations demonstrated the potential of the superchilling concept for organic products. The needed technology is available at the market and can be implemented in organic production