Application of super-cooled storage of aquatic products: A review

Frozen storage is the most popular method for food preservation, but the ice crystals formed cause irreversible cell damage. Super-cooling has the potential to significantly improve product quality and energy efficiency. Super-cooling has been successfully applied to a variety of vegetables, fruits, and meat, while less research has been done on aquatic products. The focus of this article is to review research on super-cooled storage of aquatic products and to explore the potential for application. This paper introduces the super-cooling phenomenon, and analyses the microscopic mechanism of the super-cooling phenomenon from the perspective of thermodynamics. Freezing point and nucleation point are two key factors that affect the super-cooling state. This paper summarizes the physical means of regulating freezing point and nucleation point. The effect of super-cooling on the shelf life and quality of aquatic products is also reviewed, which provides a basis for the further development of super-cooling preservation, for this food category.