Figure 1 - uploaded by Björn Margeirsson
Content may be subject to copyright.
Position of the data loggers at three different levels inside the EPS box (a-bottom, bmiddle and c-top) and the position of the surface data loggers (SDL) on the outside surface of the EPS box (c) Tidbit v2 temperature loggers from Onset Computer Corporation (Bourne, MA, USA) were used to monitor the temperature at the outside surface and of the ambient air. The Tidbit temperature loggers had a resolution of 0.02 °C, measuring range of-20 to 70 °C and an accuracy of ±0.2 °C between 0 and 50 °C. All temperature loggers were factory calibrated and re-calibrated by the authors in a thick mixture of fresh crushed ice and water. The product temperature was measured at twelve different positions inside each box; three at the bottom, six at mid-height and three at top of the fillets. The positions in each of the three horizontal planes (bottom, mid-height and top) are shown in Figs. 1a, b, and c, respectively. The position of the surface loggers is shown in Fig. 1d.
Source publication
Temperature control is a critical parameter to retard quality deterioration of perishable foodstuff, such as fresh fish, during distribution from processing to consumers. This thesis is aimed at analysing and improving the temperature management in fresh fish chill chains from processing to market by means of experiments and numerical heat transfer...
Citations
... Figure 2). The study is in line with Margeirsson's [19] research that the traditional method for handling fresh fish carried out by storing fish in styrofoam, and four-layer ice stacks result in a higher temperature increase than the method of handling with 12 levels of ice stacks. Furthermore, other studies show that fish freshness is influenced by physical factors, including short storage times with low handling temperatures [20]. ...
The catches of skipjack fish are one of the highest catches of fish in the area of South Sulawesi including the West Coast fish landing areas in Makassar, Pare-Pare, and the East Coast in Sinjai, and Palopo. Fish landed by fishers are then marketed to traditional markets. The purpose of this study was to analyze the physical-chemical quality of skipjack fish landed in the area of South Sulawesi until it was marketed for eight hours. In this study, the physical-chemical analysis measured to determine fish quality was temperature, pH, organoleptic, peroxide number, and TVB. The overall results showed that there was a decrease in the quality of skipjack fish due to an increase in temperature of 3-4 oC, a decrease in pH reaching 5.0-5.7, an increase in the peroxide number of 25.3-27.3 mEq/g and an increase in TVB 9.3-12.0 mg/100, and a decrease organoleptic value 5.9-6.3 at the end of the sale. Even so, fresh skipjack is still categorized as suitable for consumption and sale. From this study, it is recommended to improve the handling process by using a proper container and adjusting the amount of ice to maintain the temperature during the sales process.
... EPS boxes are normally white, made from molded polystyrene beads and composed of around 98% air (www.eumeps.org/). Insulation capabilities of the packaging is a very important property to maximize the quality and safety of the perishable fresh fish (Margeirsson, 2012). Failures within the cold chain lead to losses of around 20% in the world food supply and 9% in developed countries (IIR, 2015). ...
The aim of this study is to compare the compressive strength of different EPS box types, i.e. boxes designed for 3–15 kg of fillets and 23–25 kg of whole fish.
... This difference between the tubs and the EPS boxes could, however, be explained by the fact that only a few EPS boxes were stacked on a pallet and the fish temperature in the tubs was not measured very close to the corners of the tubs. Temperature distribution in a stack of loaded EPS boxes or insulated fish tub under thermal load can easily be heterogeneous as noted by Margeirsson (2012) and Snorrason (2014), respectively. ...
The aim of this study was to compare the quality of rainbow trout traditionally chilled and packed in ice in EPS, superchilled and packed in EPS and finally superchilled and packed in tubs of different sizes. Different covers and a drain grid were applied to the tubs in order to examine the effect of different add-ons to tubs on the fish quality.
The results from the current study have shown that superchilling whole rainbow trout before packing and 8-day refrigerated transport unarguably results in better fish fillet quality than the traditional packing in ice in expanded polystyrene boxes. Furthermore, the superchilling increases the choice of packaging types and seems to make 29-40 cm deep insulated tubs a viable option for transport of whole rainbow trout without any ice in the tubs.
... Products from autolysis are then used as substrates for bacteria growth, accelerating microorganism breeding, eventually leading to food spoilage (Sivertsvik et al. 2002). it is therefore crucial to weaken the activities of endogenous enzyme during initial storage (Haard et al. 2002;Kaale et al. 2011;Margeirsson 2012). in addition to endogenous enzyme, microbial growth is the main factor limiting the shelf life and quality of fresh aquatic products (Gram 2010). ...
... For lest affect the quality of the products, the development of superchilling preservation technologies Dai et al. 2009;Liu et al. 2010;Ma et al. 2010;Zhang et al. 2011;Cyprian et al. 2013;Gaarder et al. 2012;Liu et al. 2012). in addition, the shelf life of aquatic foods was significantly prolonged by the synergistic effect of superchilling in conjunction with other techniques, such as modified atmosphere packaging, coating preservation, vacuum packaging, cryoprotectants, etc. (Sivertsvik et al. 2003;Wang et al. 2008;Hansen et al. 2009;Liu et al. 2010). it is remarkable to note, as stated above, that precooling is a key procedure in superchilling technology which influences the status (size, number, content, etc.) of ice crystal in superchilled seafood, as a consequence, affects the final quality of the product (Duun 2008;Margeirsson 2012). Currently, there are several types of cooling systems that are used to precooling seafood to an ideal status prior to superchilling storage. ...
... A more serious problem related to this technique is that poor temperature control of the liquid over the processing and prone to bacterial contamination, encouraging the growth of fish spoilage bacteria in the brine Valtýsdóttir 2011). in recent years, another technique, "SuperChiller" cooling technique (formerly referred to as combined blast with contact cooling, CBC) has got more attention (Valtýsdóttir et al. 2010;Erikson et al. 2011;Olafsdottir et al. 2012). This technique is based on surface cooling after filleting and before or after trimming, involving precooling the fillets by transporting them through a freezer tunnel with the skin touching a Teflon-coated aluminium conveyor belt at a temperature of approximately -8 to -6ºC about 6-10 min and simultaneously blasting cold air over the fillets (Valtýsdóttir 2011;Margeirsson 2012). The speed of the conveyor belt inside SuperChiller depends on the size and species of the seafood since small fish requires shorter cooling time than that of larger one (Stevik and Claussen 2011;Valtýsdóttir 2011). ...
Aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of fishery food are increasing. Thus, high efficient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical difficulties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational fluid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application.
... In order to simulate thermal load during loading, flight and unloading, the air transport simulation groups were stored at mean temperatures of 13.8 and 14.0 °C for 7.4 hours. This thermal load is not excessive with regard to the temperature conditions, which can be expected in air transport chains (Mai et al., 2012;Margeirsson 2012). ...
... °C, however rising slowly from 0 °C on day 2 to around 3 °C on day 13. The ambient temperature profile during this period is slightly worse than can be expected in well controlled sea transport according to Margeirsson (2012), who reported on five different sea transport trials with mean ambient temperature ranging from -0.9 to 1.1 °C. ...
... Temperature of the fish in the other experimental groups remained above 1 °C during most of the storage. Comparison to the results of Mai et al. (2012) and Margeirsson (2012) thus implies that a lower, more suitable fish temperature could be expected for a well temperature controlled sea transport meaning that the Sea-Trad and Sea-Tub groups were not under optimal temperature control. In fact, independent of the too high ambient temperature in the air climate chamber simulating a containerised sea transport, the slurry ice in the tub should have contained a higher concentration of salt such that the slurry ice temperature would have been around -1 °C. ...
The aim of the project was to compare alternative packaging methods of fresh fish loins to the traditional packaging. Comparison was made between packages in terms of temperature control and product storage life by simulating air and sea transport from Iceland to UK in air climate chambers. The evaluation was made by the sensory panel and microbial- and chemical analysis by the Matís laboratory in Reykjavík. Furthermore, the environmental impact of the aforementioned transport modes and packaging methods was assessed by means of LCA (Life Cycle Assessment).
Vacuum packed haddock loins immersed in slurry ice in a fish tub stored at sea transport temperature conditions proved to have a 3–4 day longer storage life than all the other experimental groups, probably mainly because of better temperature control. Good agreement was obtained between the sensory- and microbial evaluation. Finally, the sea transport-tub-group was found to be the most environmental friendly and could be improved with regard to product temperature control and thereby storage life.
Abstract On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.
