Table 2.
Compilation of studies on the effect of superchilling on the quality and preservation of seafood.
| Additional Treatment | Storage Conditions (°C) | Species Tested | Results | Reference |
|---|---|---|---|---|
| - | −1.7 |
Atlantic salmon (Salmo salar) | Significant decrease in liquid loss after 1 day of superchilled storage. No significant differences after this point. |
[98] |
| - | −1 | Atlantic cod (Gadus morhua) | Extension of 2–4 days of freshness period and 3 days of shelf life. Lower microbial growth, H2S-producing bacteria, and total volatile basic nitrogen in superchilled samples. |
[13] |
| - | −2 | Peled (Coregonus peled) | Lower collagen degradation and extended texture retention period in superchilled samples. Colony-forming units per gram below FAO standard in superchilled samples after 6 days. |
[99] |
| Cryoprotectants | −1; −3; −3 with cryoprotectants | Common carp (Cyprinus carpio) | Reduced microbial growth, total volatile basic nitrogen, and moisture for samples stored at superchilled conditions with cryoprotectants. Increased preservative impact of superchilling storage at −3 °C, especially when combined with cryoprotectants. |
[100] |
| Clove essential oil enriched ice glazing | −1 | Sea bass (Dicentrarchus labrax) | Considerable preservation of sensorial attributes during 24 days, when compared to control samples. Lower microbial and chemical degradation when superchilled. The preservation potential of the process increases with the concentration of essential oil. |
[6] |
| Modified atmosphere (high CO2) (MAP) | −3 | Swimming crab (Portunus trituberculatus) | Shelf life of crab was increased from 10–15 days, in conventionally superchilled samples, to 15–20 days in samples stored in superchilling under a modified atmosphere of 60–80% CO2. Lower bacterial growth and total volatile basic nitrogen in samples stored in MAP. |
[95] |
| Modified atmosphere (high CO2 and N2) (MAP) | −1.7 | Atlantic cod (Gadus morhua) | Shelf life: iced storage, 15 days; MAP iced storage, 21 days; air superchilling storage and MAP superchilling storage, >32 days. Total volatile basic nitrogen values remained below the EU limit after 34 days in superchilled samples. Lower aerobic viable counts but higher CFU/g of Photobacterium spp. in MAP samples. |
[97] |
| Modified atmosphere (MAP) and chitosan treatment | −1 | Atlantic cod (Gadus morhua) | Chitosan did not alter the sensory characteristics, freshness, or shelf life of the product. Decrease in total viable counts and total specific spoilage organism counts immediately after application of chitosan. Lower bacterial diversity in chitosan-treated samples. Lower total volatile basic nitrogen in MAP samples. Extension of 3–4 days of shelf life in MAP samples. |
[86] |
| Modified atmosphere (high CO2) (MAP) | −1.3 | Turbot (Scophthalmus maximus) | Superchilling storage with high CO2 (60–70% CO2) maintained better results in organoleptic, microbiological, and chemical parameters during storage. | [94] |
| Gelatin active coating with eugenol emulsion | −0.9 | Chinese seabass (Lateolabrax maculatus) | Lower values of total volatile basic nitrogen, total viable count, H2S-producing bacteria, Pseudomonas spp., and psychrophilic bacteria in superchilled samples. The presence of eugenol in the coating showed improved efficiency in inhibiting product deterioration. |
[87] |
| High-pressure processing (300 MPa) | −4 | Mitten crab (Eriocheir sinensis) | High drip loss. Aerobic plate counts below the high-quality upper limit of 5 log CFU/g after 4 weeks. Total volatile basic nitrogen under 30 mg/100 g (maximum recommended) for 3 weeks. Extension of shelf life from 7 days (when refrigerated at 4 °C) to 3 weeks when superchilled and processed with high pressure. |
[88] |