Decision tool for processors

Landing of catch can occur up to seven days post catch. Considering the nine day freshness period of whole cod stored at 0°C, this will influence very much the time left for the distribution and retailing of high value products. Raw material age at processing and product temperature post-packaging are important parameters affecting the fish freshness and quality deterioration.

The examples presented here show how various chill chain situations may lead to different outcomes in freshness period (high value) and shelf life (SL) left for cod products at delivery.  These situations differ with regard to age of raw material at processing, storage temperature and different transportation modes (sea and air freight).

These estimations are based on cod trials discussed here.


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