EXTENDING THE SHELF LIFE OF RAINBOW TROUT VIA APPLYING COLD TREATMENT PROCESSES: A REVIEW

Abstract

Cold treatment processes are very important in the field of food preservation, reliability of the product and extending shelf life. With different combinations and variations of temperatures, different cold treatments were developed. In this trend the superchilling process has been defined as a process were the temperature of food product is lowered somewhere close (1-2 °C) to the cryoscopic point. Storing food at superchilling temperatures can maintain food freshness, retain high quality and safety of products with suppressing growth of microorganisms. Nowadays large percentage of people have information about how important is healthy diet on general health, thus the demand of high quality food products is very high. Superchilling process is developed from this need for high quality and long shelf life products with initial quality parameters. In this point of view decisive are mechanism of ice crystal formation and modeling and optimizing of mathematical models of the variables in the system.