TEMPERATURE MAPPING OF FRESH FISH SUPPLY CHAINS – AIR AND SEA TRANSPORT

• Published in: Journal of Food Process Engineering
• Main Authors: MAI, NGA THI TUYET, MARGEIRSSON, BJÖRN, MARGEIRSSON, SVEINN, BOGASON, SIGURDUR GRÉTAR, SIGURGÍSLADÓTTIR, SJÖFN, ARASON, SIGURJÓN
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2011
• Subjects: General Chemical Engineering; Food Science; Iceland
• Online Access: http://dx.doi.org/10.1111/j.1745-4530.2010.00611.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4530.2010.00611.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4530.2010.00611.x

ABSTRACT Temperature history from three air and three sea freights of fresh cod loins and haddock fillets in expanded polystyrene boxes from Iceland to the U.K. and France were analyzed to find out the effect of different factors on the temperature profile and predicted remaining shelf life (RSL) of the product. It was also aimed to pinpoint hazardous steps in the supply chains. Significant difference (P < 0.001) was found in: the temperature at different locations inside a certain box; mean product temperature between boxes of a certain shipment; and the boxes' surface temperature at different positions on a pallet for the whole logistics period. The predicted RSL depends on the time and temperature history of the product, shortest for sea transportation and longest for an air shipment with precooled product. Several critical steps were found in air freighting: the flight itself, loading/unloading operations and holding storage at unchilled conditions . PRACTICAL APPLICATION The paper strengthens fundamental understandings on logistics of fresh fish by air and sea in EPS boxes using ice or gel mats as coolants, with particular contribution of information related to mode of transportation, box–pallet arrangement and location, time–temperature and precooling effects. It is proposed to precool products before packing to better stabilize the temperature of product during abusive period(s). It is also suggested to group the products based on the time–temperature history and/or positions on the pallets for better management in further handling of the fish.