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Doubles shelf life at zero degrees
NORWAY - Recent research shows that it is possible to double the shelf life of fresh fish by lowering the temperature in the cold counters. The result can be improved profitability for the shops and better selections for the customers.
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From one to two weeks shelf life
The scientists have studied the shelf life of the tray-packaged fresh cod and salmon fillets that are rapidly making their way into Norwegian shops, and the results are clear.
"If you reduce the temperature in the cold counter to zero degrees, you can increase the shelf life of fish from one to two weeks when the raw materials are completely fresh to start with", says Senior Scientist Margrethe Esaiassen at Fiskeriforskning.
On the other hand, a cold counter that maintains a temperature of seven degrees reduces the shelf life to only five days.
"It has not generally been known how much quality loss a small increase in temperature can actually cause with fish from our cold, Northern waters", says Esaiassen.
Improved profitability
For the shops, the research results mean possibilities to improve their profitability on sales of fresh fish. A longer shelf life means the shops have to return fewer products due to loss of quality.
In addition to reducing the temperature, it is necessary to have good routines for packaging and inspection of the cold counters to achieve a longer shelf life.
"It is important that the cold counters are not overfilled", says Esaiassen, who emphasises that there is a big difference between meat and fish when it comes to storage. Fish requires storage at lower temperatures than meat in order to maintain its quality.
"Fish that live in the cold, must be stored cold", she says in closing.
Source: Fiskeriforskning - 30th March 2006
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