The idea for the Superchilling of fish project, which is a joint project of Grieg Seafood in Norway, 3X Technology, Matís, Iceprotein, FISK Seafood, Skagans, Hätälä in Finland and Norway Seafood in Denmark with support from Nordic Innovation and Rannís, was chosen as The avant-garde idea of the Fisheries Conference 2016, and was awarded the Sviföld, at the conference that took place at the end of November.
Svifaldan, the prize for the Future Policy Idea of the Fisheries Conference 2016, was now awarded for the sixth time, but the goal is to strengthen discussions and encourage new thinking with progressive and original ideas. Svifaldan is donated by TM, but at the same time prize money and awards were given to those who stand for the three best ideas.
For this reason, supercooling was chosen as the Future Policy Idea of the Fisheries Conference 2016 and Albert Högnason from 3X accepted the award at the conference. With the reception of Sviföldan, the spotlight is on the collaborative project and the collaboration that results in increased knowledge of fish cooling.
Svifaldan 2016 Albert Högnason, 3X, Gunnar Þórðarson, Matís | Svifaldan 2016 | Copyright Gusti.
About the supercooling project
Significant research has been carried out on the effects of supercooling on processing and product quality in the fisheries and aquaculture production, and the results are decisive. Supercooling refers to the transfer of cooling energy into the fish muscle immediately after fishing / slaughter, as less than 20% of the water content is frozen. In demersal fish, the target is to cool down to -0.7 ° C and -1.5 ° C in salmon, which is fat and therefore has a lower freezing point. In both cases there is a phase change at these temperatures and it takes a considerable amount of energy to go below them. Extensive research has been done on supercooling and it has been shown that there is no damage to cells due to ice crystal formation as long as cooling is within the definition. There can be great opportunities in transporting super-chilled fresh fish (salmon / catfish) as a lot is saved by getting rid of ice in the transport chain, especially by air. About 10% of the weight of conventional products during transport is ice and therefore both financial and environmental benefits with the method. Reducing the footprint in the production and transport of fish products is an important marketing tool for the future. The main difference, however, is that better fillet quality has been demonstrated by supercooling, and thus the method may increase the quality of fish products.
For further information, contact Matís Gunnar Þórðarson.