ASSESSMENT OF REFRIGERATION METHODS FOR FRESH FISH

Consumer expectations and market requirements are changing and the demand for healthy food with high quality increases. At the same time, the food industries face challenges due to pressure on resource utilisation, rational production and energy use. Chilling and freezing are the most important technologies for preserving food quality and reducing waste. The International Institute of Refrigeration (IIR) estimates that 25-30% of global food production is lost as waste due to lack of refrigeration. Additionally, refrigeration technologies are among the most energy-intensive technologies used in the food supply chain, accounting for about 35% of electricity consumption in the food industry. The need for research on energy efficient refrigeration technologies leading to increased shelf life and improved food quality is pointed out by several Norwegian organisations. There is a large and undisputed commercial potential inherent in more optimal and environmentally friendly food refrigeration. The fish industry is one of the most important industries in Norway. Considerable amounts of fresh fish are transported from Norway to Europe every day. At present, most of this fish is chilled and packed in boxes with 25% ice. This paper covers a benchmarking between different refrigeration methods and their influence on product quality, production capacity, energy efficiency and raw material utilisation. The methods in question are ordinary chilling, superchilling and refreshing. The key deliverable from this work is the development of new and improved technology for efficient refrigeration of fish, enabling the industry to compare different technological solutions. In turn this will enhance the implementation of the research results throughout the value chain.