Table 7.

Advantages/disadvantages related to the ease of use and technical resources required for each method to detect whether a previously frozen fish is commercially presented as ‘superchilled’

Method category	Method group	Method subgroup	Execution speed	Destructiveness	Laboriousness	Laboratory equipment	Skills needed	Threshold/calibration setting	Technological readiness
Biochemical	Enzymatic	HADH	M	D	L	ST	SI	T	H
		α‐glucosidase	M	D	L	ST	SI	T	H
	Histology	Histology	S	D	L	AD	SP	NT	H
Physico‐chemical	Imaging/spectroscopy	Combinations of Ultraviolet–visible/NIR (UV‐VIS/NIR)	F	ND	NL	AD	SP	NT	H
		Hyperspectral imaging	F	ND	NL	AD	SP	T	H

F = fast execution speed (< 0.5 days); M = medium execution speed (< 1 day); S = slow execution speed (> 1 day).

D = destructive method; ND = non‐destructive method.

L = laborious method (sample preparation necessary, many handling operations); NL = non‐laborious method (no or easy sample preparation, few handling operations).

ST = standard laboratory equipment; AD = advanced laboratory equipment.

SI = simple skills needed; SP = specialised skills needed.

T = need of threshold/calibration setting by species or group of species; NT = no need of threshold/calibration setting by species or group of species.

H = high technological readiness for commercial applications.

Note: Only the methods that were finally considered ‘fit for purpose’ are shown, i.e. HADH and α‐glucosidase (enzymatic methods), histology (morphological methods); and UV‐VIS/NIR spectroscopy and hyperspectral imaging (physico‐chemical methods); while all methods can be found in Table D.7.