Browse > Article
http://dx.doi.org/10.20909/kopast.2018.24.3.159

Superchilling and Packaging Technology for High-quality Perishable Food Distribution: A Review  

Yang, Su-jung (N-Logis)
Choi, Seok (TLK Korea)
Kim, Jongkyoung (Korea Conformity Laboratories)
Publication Information
KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY / v.24, no.3, 2018 , pp. 159-165 More about this Journal
Abstract
This review outlines the past and current technology development and research trends on the superchilling technic along with packaging technology such as modified atmosphere packaging. A superchilling technic combined with appropriate packaging technologies such as Modified Atmosphere Packaging is beneficial and promising for fish and meat products in terms of freshness and shelf-life extension although there are many barriers for commercialization such as temperature control throughout supply chain.
Keywords
Superchilling; Packaging; Cold chain; perishable foods; distribution;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kaalea, L. D. and Eikevik, T. M. 2014. The development of ice crystals in food products during the superchilling process and following storage, a review. Trends in Food Science and Technology, 39: 91-103.   DOI
2 Kaale, L. D., Eikevik, T. M., Rustad, T., Nordtvedt, T. S., Bardal, T., and Kjorsvik, E. 2013. Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage. Food Control 31: 491-498.   DOI
3 Van der Sman, R. G. M., Voda, A., Van Dalen, G., and Duijster, A. 2013. Ice crystal interspacing in frozen foods. Journal of Food Engineering 116: 622-626.   DOI
4 Kaale, L. D., Eikevik, T. M., Rustad, T., and Nordtvedt, T. S. 2014. Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage. LWT-Food Science and Technology 55: 528-535.   DOI
5 Lan, Y., Shang, Y., Song, Y., and Dong, Q. Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Science 117: 173-181.
6 Kobayashi, R., Kimizuka, N., Watanabe, M., and Suzuki, T. 2015. The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography. International Journal of Refrigeration 60: 270-277.   DOI
7 Fernandez, K., Aspe, E., and Roeckel, M. 2009. Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging, Food Control 20: 1036-1042.   DOI
8 Singh, P., Wani, A. A., Saengerlaub, S., and Langowski, H. C. 2011. Understanding critical factors for the quality and shelf-life of MAP fresh meat: A review. Crit. Rev. Food Sci. Nutr. 51: 146-177.   DOI
9 Kaale, L. D. and Eikevik, T. M. 2015. The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar). Food Control 52: 19-26.   DOI
10 Bouletis, A. D., Arvanitoyannis, I. S., and Hadjichristodoulou, C. 2017. Application of modified atmosphere packaging on aquacultured fish and fish products: A review. Crit. Rev. Food Sci. Nutr. 57: 2263-2285.   DOI
11 Kaale, L. D., Eikevik, T. M., Bardal, T., and Kjorsvik, E. 2013. A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage. Journal of Food Engineering 115: 20-25.   DOI
12 Ashie, I. N. A., Smith, J. P., Simpson, B. K. and Haard, N. F. 1996. Spoilage and shelf-life extension of fresh fish and shellfish. Crit. Rev. Food Sci. Nutr. 36: 87-121.   DOI
13 Reynisson, E., Lauzon, H. L., Magnusson, H., Jonsdottir, R., Olafsdottir, G., Marteinsson, V., and Hreggvidsson, G. O. 2009. Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures. BMC Microbiology 9: 250.   DOI
14 Hansen, A. A., Morkore, T., Rudi, K., Olsen, E., and Eie, T. 2007. Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, $CO_2$ emitter, and vacuum. J. Food Sci. 72: M423-M430.   DOI
15 Stammen, K., Gerdes, D., and Caporaso, F. 1990. Modified atmosphere packaging of seafood. Crit. Rev. Food Sci. Nutr. 29: 301-331.   DOI
16 Speranza, B., Corbo, M. R., Conte, A., Sinigaglia, M., and Del Nobile, M. A. 2009. Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere. J. Food Sci. 74: M473-M478.   DOI
17 Wang, T., Sveinsdottir, K., Magnusson, H., and Martinsdottir, E. 2008. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins. J. Food Sci. 73: S11-S19.
18 Lauzon, H. L., Magnusson, H., Sveinsdottir, K., Gudjonsdottir, M., and Martinsdottir, E. 2009. Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins. J. Food Sci. 74: M258-M267.   DOI
19 Tsironi, T. N. and Taoukis, P. S. 2010. Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life. J. Food Sci. 75: M243-M251.   DOI
20 Sun, B., Zhao, Y., Yu, J., Ling, J., Shang, H., and Liu Z. 2017. The combined efficacy of superchilling and high $CO_2$ modified atmosphere packaging on shelf life and quality of swimming crab (Portunus trituberculatus). Journal of Aquatic Food Product Technology 26: 655-664.   DOI
21 Sun, B., Zhao, Y., Ling, J., Yu, J., Shang, H., and Liu, Z. 2017. The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. J. Food Sci. Technol. 54: 1809-1817.   DOI
22 Banerjee, R. and Maheswarappa, N. B. 2017. Superchilling of muscle foods: Potential alternative for chilling and freezing. Crit. Rev. Food Sci. Nutr. 5: 1-8.   DOI
23 Tewari, G., Jayas, D. S., and Holley, R. A. 1999. Centralized packaging of retail meat cuts: A review. J. Food Prot. 62: 418-425.   DOI
24 Jeyamkondan, S., Jayas, D. S., and Holley, R. A. 2000. Review of centralized packaging systems for distribution of retailready meat. J. Food Prot. 63: 796-804.   DOI
25 Kuo, J. C. and Chen, M. C. 2010. Developing an advanced multi-temperature joint distribution system for the food cold chain. Food Control 21: 559-566.   DOI
26 Belles, M., Alonso, V., Roncales, P., and Beltran, J. A. 2017. The combined effects of superchilling and packaging on the shelf life of lamb. Meat Sci. 133: 126-132.   DOI
27 Wang, T., Zhao, L., Sun, Y., Ren, F., Chen, S., Zhang, H., and Guo, H. 2016. Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencing. Meat Sci. 121: 253-260.   DOI
28 Yang, X., Niu, L., Zhu, L., Liang, R., Zhang, Y., and Luo, X. 2016. Shelf-life extension of chill-stored beef longissimus steaks packaged under modified atmospheres with 50% $O_2$ and 40% $CO_2$. J. Food Sci. 81: C1692-C1698.   DOI
29 Ndraha, N., Hsiao, H. I., Vlajic, J., Yang, M. F., and Lin, H. T. V. 2018. Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control 89: 12-21.   DOI
30 Goransson, M., Nilsson, F., and Jevinger, A. 2018. Temperature performance and food shelf-life accuracy in cold food supply chains-Insights from multiple field studies. Food Control 86: 332-341.   DOI
31 Derens-Bertheau, E., Osswald, V., Laguerre, O., and Alvarez, G. 2015. Cold chain of chilled food in France [Chaine du froid des denrees refrigerees en France]. International Journal of Refrigeration 52: 161-167. Last accessed on November 20, 2018 at http://frisbeetool.eu/FrisbeeTool/about.html   DOI
32 Hsiao, Y. H., Chen, M. C., and Chin, C. L. 2017. Distribution planning for perishable foods in cold chains with quality concerns: Formulation and solution procedure. Trends in Food Science and Technology 61: 80-93.   DOI
33 Stevik, A. M., Duun, A. S., Rustad, T., O'Farrell, M., Schulerud, H., and Ottestad, S, 2010. Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines. Journal of Food Engineering 100: 169-177.   DOI
34 Duun, A. S., Hemmingsen, A. K. T., Haugland, A., and Rustad, T. 2008. Quality changes during superchilled storage of pork roast. Food Science and Technology 41: 2136-2143.
35 Aung, M. M. and Chang, Y. S. 2014. Temperature management for the quality assurance of a perishable food supply chain. Food Control 40: 198-207.   DOI
36 Biglia, A., Comba, L., Fabrizio, E., Gay, P., and Aimonino, D. R. 2016. Case studies in food freezing at very low temperature. Energy Procedia 101: 305-312.   DOI
37 Duun, A. S. and Rustad, T. 2007. Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chemistry 105: 1067-1075.   DOI
38 Magnussen, O. M., Haugland, A., Hemmingsen, A. K. T., Johansen, S., and Nordtvedt, T. S. 2008. Advances in superchilling of food-Process characteristics and product quality. Trends in Food Science & Technology 19: 418-424.   DOI
39 Nordtvedt, T. S. 2003. Super chilling-State of the art review. In SINTEF Energy Research, Trondheim-Norway.
40 Waterman, J. J. and Taylor, D. H. Superchilling. Torry Advisory Note No. 32, Torry research station, Ministry of Technology, UK.
41 Zhu, Y., Ma, L., Yang, H., Xiao, Y., and Xiong, Y. L. 2016. Super-chilling ($-0.7^{\circ}C$) with high-$CO_2$ packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry, 206: 182-190.   DOI
42 Wu, C. H., Yuan, C. H., Ye, X. Q., Hu, Y. Q., Chen, S. G., and Liu, D. H. 2014. A critical review on superchilling preservation technology in aquatic product. Journal of Integrative Agriculture 13: 2788-2806   DOI
43 Claussen, I. C. 2011. Superchilling concepts enabling safe, high quality and long term storage of foods. Procedia Food Science 1: 1907-1909.   DOI