WO2021214800A1 - A method for prolonged storage of fresh food items - Google Patents

A method for prolonged storage of fresh food items Download PDF

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Publication number
WO2021214800A1
WO2021214800A1 PCT/IS2021/050007 IS2021050007W WO2021214800A1 WO 2021214800 A1 WO2021214800 A1 WO 2021214800A1 IS 2021050007 W IS2021050007 W IS 2021050007W WO 2021214800 A1 WO2021214800 A1 WO 2021214800A1
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WO
WIPO (PCT)
Prior art keywords
food items
temperature
food
controlled
salt
Prior art date
Application number
PCT/IS2021/050007
Other languages
French (fr)
Inventor
Ingolfur Arnason
Original Assignee
Lambhusasund Ehf.
Skaginn Hf.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lambhusasund Ehf., Skaginn Hf. filed Critical Lambhusasund Ehf.
Priority to CA3172860A priority Critical patent/CA3172860A1/en
Priority to EP21729353.9A priority patent/EP4138563A1/en
Publication of WO2021214800A1 publication Critical patent/WO2021214800A1/en
Priority to DKPA202270556A priority patent/DK202270556A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention provides a method and device for preparing food items for storing and, transporting the food items food items to increase the time of freshness and quality of the food items during the period storing and transportation. Furthermore, the present invention provides a new method and apparatus for delivering a fresh food items to the market with reduced environmental footprint.
  • WO 2014/174535 discloses a method for delaying the onset of rigor mortis in slaughtered fish and to prolong the time the fish is in rigor phase by bringing food items to an under-cooled state in a salt-controlled and temperature-controlled solution.
  • This technology is referred today to as "Sub-ChillingTM” and is usually performed in two steps while keeping the food items moving in the solution during the cooling process.
  • WO 2016/135758 discloses a method for batching fish on board a fishing vessel, such that each fish is batched into designated compartment of a cooling device based on image data. The bleeding and cooling take place in the batch so that when the batch is arranged in a separate transport container or packaging, image data can be provided for all the fish in the batch.
  • WO 2017/186275 discloses an apparatus providing optical inspection of the abdominal cavity of the fish in the gutting process.
  • the apparatus is arranged around a conveying device comprising opening tools for opening the abdominal cavity of the fish and tools designed for cleaning out the abdominal cavity in the gutting process with an imaging device for subsequent optical inspection of the abdominal cavity of the gutted fish imposed quality requirements in respect of a cleaned abdominal cavity.
  • WO 2017/103340 discloses a method to bring salted fish such as Bacalao in a fresher state to the market, as the product is usually caught and processed in northern Europe, but the largest market is in south Europe.
  • the method uses anti-bacterial treatment of skinned fillets before pre-salting, de-boning, and then final salting process.
  • the fish is then transported to the market in a salt-curing transport box at temperatures +/- 4°C.
  • MAP Refrigeration and Modified Atmosphere Packaging
  • the MAP technology is based on replacing or modifying the air inside the packaging with atmospheric gases, which are in different proportions from atmospheric air.
  • MAP conditions in food packaging are usually set with a low concentration of oxygen and high concentration of carbon dioxide, when compared to atmospheric air, but these conditions have been shown to slow down respiration and ripening of packaged fruits.
  • the method of the present invention provides an improved method and device for prolonging storage time and transportation time of fresh food items or freshly slaughtered animals. Furthermore, the present invention provides a solution for prolonged shelf-life of fresh food, such as freshly caught and slaughtered fish with reduced or no use of ice and reduced use of water.
  • the method is based on under cooling or Sub-ChillingTM the food items directly after the animal has been slaughtered.
  • the method uses a salt-controlled and temperature-controlled solution to perform Sub- ChillingTM on the food items, where modifying the salt concentration of a cooling solution to determine a freezing point of the solution, thereby keeping the temperature of the solution substantially constant at a temperature which is higher than the freezing point of the solution.
  • the present invention further introduces bringing food items, such as fish, further into the phase transition of freezing using methods such as Sub-ChillingTM prior to storing the food items.
  • food items such as fish is cooled as low as a homogenous temperature of -2 to -4°C in the salt-controlled and temperature-controlled solution.
  • the present invention further uses step(s) for reducing risk of or slowing the growth of microorganisms, such as bacteria, during storing and transportation. This is accomplished by performing one or more of the following: i) sterilizing the food items prior to packing them for transport/storage, ii) packing said food items in into modified atmosphere packaging, and iii) packing the food items in vacuum packaging.
  • the Sub-ChillingTM provides conditions where the temperature at the surface of the food items and the inside of the meat is substantially the same.
  • the conditions of the Sub- ChillingTM step prevent shell or crust formation at the surface of the food items, thereby allowing more effective heat transfer and thus more effective cooling of the food items to the food items to a desired temperature.
  • the effect of the Sub-ChillingTM can be increased by performing this step in a spiral pump made from metal, such as steel, at over-pressure conditions to bring the food items further into the phase transition of freezing without freezing the food items.
  • the present invention also solves this issue, as when the food items are cooled by the process of Sub-ChillingTM, the food items show reduced drip and the quality and freshness of the food items is maintained for longer time than reported before. Therefore, food items such as freshly slaughtered salmon can be subjected to Sub-ChillingTM in a spiral pump at over-pressure and then sterilised in the same or serially connected spiral pump, before separating the salt solution from the salmon and packing the food items in sealed packaging containing a modified atmosphere, with largely improved preservation of the food items.
  • the present invention provides a solution for obtaining data on the food items during the process steps before packing the food items for storing and/or transport.
  • Image data can be processed for the purpose of batching and tracing food items and by storing collected image data, an option for later analysis of stored food items and providing visual data for a potential buyer on what is in a packaging.
  • Sensors such as odour sensors (electric noses) can be used in the process for grading food items and sample taking devices can be used to analyse the state and quality of the food items in the process prior to packing them. By obtaining samples from for example the abdomen of fish or chicken prior to packing, detection and quantification of bacteria is made possible.
  • weighing devices such as flow scales can be implemented for obtaining weight information on each food item prior to packing.
  • the data listed above can be stored in a database for later analysis and tracing, providing tracing information later on.
  • grading and sorting is possible at an early stage in the processing and packing of food items. This is extremely valuable for example in the cooling and packing process for freshly slaughtered salmon and chicken for example, where a large amount of animals are slaughtered and packed every day as data collection and speedy processing of that data can help in correct grading of food items in early stages of the process. This leaves less handling of the food items after the steps of reducing risk of or slowing the growth of microorganisms have been taken enhancing the quality of the food items and further minimizing risk of and slowing the growth of microorganisms in the food packaging.
  • the present invention provides a new and improved method of storing and/or transporting food items in an ice-free or ice reduced manner.
  • the following features may be employed: a) Sub-ChillingTM freshly slaughtered animals or food items using a salt-controlled and temperature-controlled solution, thereby bringing the food items to a desired temperature at or near the phase transition of freezing without freezing the food items and reducing drip during storing and transport, b) treating the food items to reduce or eliminate microorganisms such as bacteria, c) packing the food items into containers or packaging which prevents growth of bacteria and benefits quality and freshness of the food items, and d) storing and/or transporting the food items at the desired temperature at or near the phase transition of freezing the food items without freezing it, providing a solution for storing and transporting freshly slaughtered animals or food items in an ice-free or ice reduced environment saving water and space in transport packaging and reducing the risk of losing quality of the food items due to growth of microorganisms.
  • Another preferred object of the present invention is to provide a method for obtaining data on food items such as fish from slaughtering to the packing step and to use such data for batching and/or tracing the food items with the option to provide quality data for a potential buyer.
  • the solution of the present invention further brings food items to the market with reduced amount of greenhouse gas emissions and reduced use of fresh water and ice in the processing and transport of the food items.
  • a method for providing longer storing and transportation time of food items comprises the steps of a) bringing the food items to an undercooled state by treating said food items in a salt-controlled and temperature-controlled solution, b) separating the food items at least partly from the salt-controlled and temperature-controlled solution, c) bringing the food items to a container or packaging, and d) storing the food items at a temperature at or below 0°C. Furthermore, the method further comprises a step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms.
  • the apparatus comprises i) a device for bringing the food items to an undercooled state by facilitating treating of the food items in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, ii) means for separating the food items at least partially from the solution, iii) a food container or a packing device for receiving or packing food items, and iv) a space for storing the food items which is maintained at a temperature at or below 0°C.
  • the apparatus further comprises means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms, such as bacteria, prior to bringing the food items to the space for storing the food items.
  • the step of bringing the food items to an undercooled state is preferably done according to the process of Sub-ChillingTM.
  • the process of Sub-ChillingTM may be performed in one, two or several steps.
  • the salt content of the solution is preferably in the range 1-5%, such as in a range from about 1% or from about 1.5% or from about 2%, to about 5%, or to about 4% or to about 3.5%, such as a salt content of about 1.5%, or about 2% or about 2.5% or about 3%.
  • the solution is maintained at a temperature within a range from about + 1°C but preferably from about 0°C , and more preferably from about -0.5°C, such as from about -1°C such as from about -1.5°C, to about -3°C , such as to about -2.5°C such as to about -2°C.
  • the food items is cooled in earlier under cooling step(s) for a period of time within the range from about 10 minutes, but more preferably from about 15 minutes such as from about 20 minutes or from about 25 minutes or from about 30 minutes, to about 75 minutes, or to about 65 minutes or to about 60 minutes or to about 55 minutes or to about 50 minutes or to about 45 minutes, such as for about 30 minutes or for about 40 minutes or for about 45 minutes or for about 50 minutes or for about 60 minutes.
  • the salt concentration is preferably within a range from about 1%, such as from about 2% such as from about 3% such as from about 4% or from about 5%, to about 20%, or to about 15% or to about 12% such as to about 10% such as to about 8% or to about 7%, such as a salt content of about 5%, or about 6% or about 7% or about 8%.
  • the solution is preferably maintained at a temperature within a range from about -1°C but preferably from about -1.5°C , and more preferably from about -2°C, such as from about -2.5°C such as from about -3°C, to about -12°C , such as to about - 10°C such as to about -8°C, such as to about -7°C such as to about -6°C, such as a temperature of about -2°C, or about -3°C, or about -4°C.
  • the food items is cooled in the later under-cooling step(s) for a period of time within the range from about 6 minutes, but more preferably from about 8 minutes such as from about 10 minutes or from about 12 minutes or from about 15 minutes, to about 45 minutes, or to about 35 minutes or to about 30 minutes or to about 25 minutes or to about 20 minutes or to about 15 minutes, such as for about 10 minutes or for about 15 minutes or for about 20 minutes or for about 50 minutes or for about 60 minutes.
  • Another preferred aspect of the present invention is solved by a method for providing longer storing and transportation time of food items, where the method comprises the steps of: a) bringing the food items to an undercooled state by treating said food items in a spiral pump in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, b) separating the food items from the salt-controlled and temperature-controlled solution, c) packing said food items in into modified atmosphere packaging, and d) storing and/or transporting the food items in the modified atmosphere packaging in a space which is maintained at a temperature at or below 0°C.
  • Another preferred aspect of the present invention is solved by a method for providing longer storing and transportation time of food items, where the method comprises the steps of: a) bringing the food items to an undercooled state by treating said food items in a spiral pump in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, b) separating the food items from the salt-controlled and temperature-controlled solution, c) packing said food items in into modified atmosphere packaging, and d) storing and/or transporting the food items in the modified atmosphere packaging in a space which is maintained at a temperature at or below 0°C.
  • the method further comprises a step of treating the food items in a sterilization step prior to or in step c).
  • Sub-ChillingTM or “under-cooling” or “bringing the food items in a solution to an undercooled state” refers to the process or method of bringing fish to a desired temperature at or near the phase transition of freezing the fish without freezing the fish, and generally below the freezing point of water (0°C). Furthermore, these terms refer to a fish or fish product being brought to or kept at a desired temperature at or near the phase transition of freezing the fish without freezing the fish, such as a temperature below 0°C (sub-zero conditions).
  • the term "food items” refers to any food items such as slaughtered animals, such as, but not limited to fish or chicken, as well as for parts of animals such as aquatic animals, birds or other smaller slaughtered animals.
  • fish relates to a fish which is either freshly caught and unprocessed at all or cut and/or bled and/or gutted and/or washed and/or graded and/or de-headed and/or the tail has been removed or any combination thereof.
  • the terms "container or packaging for storing the food items" and storing receptacle refer to any means of storing and/or transporting food items, such as but not limited to tubs or bulk containers for transporting fish, trays, as well as sealed packaging, such as plastic packaging, for vacuum packing or modified atmosphere packing.
  • ice reduced or “ice-free manner” in relation to storing or transporting food items refer to the placement of food items cooled down by the process and method of Sub-ChillingTM and placed in a container or packaging for storing the food items in a facility where the surrounding temperature is at least below 0°C, where no additional cooling media is required in the storing receptacle to keep the food items at a desired temperature.
  • ice reduced manner refers to a way of storing and transporting such food items where only a small amount if ice is distributed in the storage container f.ex. as a reference that the food items were kept below 0°C.
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms refers to reduce the amount of ore eliminating microorganisms such as bacteria in or on the food items and/or providing conditions in packaging for storing and transport which negatively affect growth conditions for microorganisms. This is facilitated by providing steps such as, but not limited to, sterilization, vacuum packing or packing food items in modified atmosphere, or any steps hostile to the growth of microorganisms such as bacteria.
  • microorganisms refers to any microorganism which reduce the quality of food items during storing and/or transportation such as, but not limited to bacteria, where the bacteria are selected from, but not limited to salmonella, listeria, E.coli, etc.
  • spiral pump refers to a pump made from a rotating and helically wound tubing according to the principle of Archimedes or a pump where a hollow spiral structure is formed from metal and the spiral shaped channel has circular, oval or even square transection.
  • the terms "storing” and “transporting” are used for the same purpose, as they are used in combination with the time of storing and/or transporting the food items.
  • solution “salt solution”, “salt-controlled and “temperature-controlled solution” when referring to Sub-ChillingTM, all refer to a solution where the salt concentration of a cooling solution is adjusted and set to determine a freezing point of the solution, thereby keeping the temperature of the solution substantially constant at a temperature which is higher than the freezing point of the solution. The temperature of this solution is determined each time with respect to the one or more of density of the food items being brought to an undercooled state, type of animal or food items, fat percentage, and time of the process step.
  • the method may further comprise a step of transporting the food items in the container or packaging for storing the food items within a space which is maintained at a temperature at or below 0°C, such as from 0°C to -15°C, or from -1°C to -12°C, or from -4°C to -10°C, or from -2°C to -8°C, or from - 4°C to -18°C, or from 0°C to -24°C, or from -4°C to -12°C.
  • a temperature at or below 0°C such as from 0°C to -15°C, or from -1°C to -12°C, or from -4°C to -10°C, or from -2°C to -8°C, or from - 4°C to -18°C, or from 0°C to -24°C, or from -4°C to -12°C.
  • the step of bringing the food items to an undercooled state is performed by the Sub-ChillingTM process, where the salt-controlled and temperature-controlled solution is at a sub-zero temperature at or above the freezing point of the solution.
  • the Sub-ChillingTM process is performed in at least one step comprising placing the food items in the salt-controlled and temperature- controlled solution having a salt concentration in the range from 0.1 to 20% and a temperature in the range from +1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature-controlled solution brings the homogenous temperature of the food items to +2 to -5°C.
  • the Sub-ChillingTM process is performed in two or more steps with increased salt concentration and subsequently lower temperature of the salt-controlled and temperature-controlled solution or in a multiple steps of gradually increasing the salt concentration and subsequently lowering the temperature of the salt-controlled and temperature-controlled solution.
  • the food items are brine frozen in or subsequent to the process of bringing the food items to an undercooled state.
  • the food items may be placed in a salt-controlled and temperature-controlled solution of 8 to 12% salt, such as 10% salt concentration, either directly followed by one or more under-cooling steps.
  • a step of brine freezing the food items may contribute or constitute the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms.
  • the step of bringing the food items to an undercooled state is performed in a cooling device comprising one or more spiral shaped channels.
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises packing said food items in into modified atmosphere packaging.
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises reducing, minimizing or eliminating the contact of oxygen with the food items in the packaging.
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises packing the food items in vacuum packaging.
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises treating the food items in a sterilization step prior to or in step c).
  • treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises reducing, minimizing or eliminating microorganisms, such as bacteria, prior to or in step c).
  • treating the food items in a sterilization step prior to or in step c) comprises chemical sterilization.
  • the step of treating the food items with anti-bacterial treatment comprises treatment of the food items with substances known for the type of bacteria commonly contaminating the food items being processed in any of the steps prior to step c).
  • the anti-bacterial treatment comprises using anti-bacterial agents selected from, but not limited to, chlorine, salts, polyphosphates, ozone or any combination thereof.
  • treating the food items in a sterilization step prior to or in step c) comprises an ozone treatment.
  • the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises freezing the food items in or after step of storing the food items within a space which is maintained at a temperature at or below 0°C.
  • the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises one or more of: i) packing said food items in into modified atmosphere packaging, ii) packing the food items in vacuum packaging, iii) treating the food items in a sterilization step prior to or in step c), and iv) freezing the food items in or after step d).
  • the food items are undercooled in step a) until the product has reached a homogenous temperature within a range from about -3°C to about -0.1°C, and preferably within the range from about -2°C to about -0.1°C.
  • the step of bringing the food items to an undercooled state is performed in a salt-controlled and temperature-controlled solution in at least one steps of placing the food items in a salt-controlled and temperature controlled solution having a salt concentration in the range from 0.1 to 20% and a temperature in the range from +1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to +2 to -5°C.
  • the step of bringing the food items to an undercooled state is performed in a salt-controlled and temperature-controlled solution in at least two steps of: i) placing the food items in first salt-controlled and temperature controlled solution having a salt concentration in the range from 0.1 to 10% and a temperature in the range from +1 to -3°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to +2 to -1°C, and ii) transferring the food items to a second salt-controlled and temperature controlled solution having a salt concentration in the range from 1 to 20% and a temperature in the range from -1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to -0.1 to -5°C.
  • the salt-controlled and temperature- controlled solution further comprises fluid ice.
  • the step of bringing the food items to an undercooled state in a spiral pump is performed at increased pressure, where the temperature can be kept between -1,9°C to -1,5°C to bring the food items further into the phase transition of freezing without freezing the food items.
  • the step of treating the food items with anti bacterial treatment is performed in a spiral pump.
  • the spiral pump may be placed in a wall or barrier between a processing facility and a packing facility. This provides a separation between the processing area, contaminated with bacteria from gutting or clearing out the viscera, and the packing area for packing sterilized food items such as chicken of fresh fish.
  • the spiral pump comprises i) a helical formed tubing with an in-feed end and an out-feed end and having three or more windings arranged to be horizontally rotated, and a second tubing is fed into the in-feed end of the helical formed tubing and through the first winding and into one of the windings after the first winding of the helical formed tubing, wherein the method further comprises the steps of: a) feeding liquid and food items into the first winding of the spiral pump, b) rotating the helical formed tubing horizontally a whole circle, c) feeding at least one medium for anti-bacterial treatment into one of the windings after the first winding of the helical formed tubing through the in-feed end of the second tubing, d) repeating steps a) - c) while there are food items to be feed into the first winding of the spiral pump, and e) when the last items have undergone steps a) - c), the frame structure is rotated until the last food items
  • the food items are selected from freshly slaughtered fish, freshly slaughtered chicken, beef, pork and lamb or meat/flesh products thereof.
  • the food items are fish selected from salmon, trout, cod, haddock, pollock, catfish, ling, blue ling, tusk, monkfish, carp, bass, bream, turbot, sea bass, sole, milkfish, grey mullet, grouper, sea bream, halibut, flounder, Japanese flounder.
  • the temperature range of the space in the step of storing the food items within a space which is maintained at a temperature at or below 0°C is set for maintaining the temperature of the food product below freezing to keep the food items in the phase transition of freezing without freezing the food items.
  • the period of storing and/or transporting the food items within a space which is maintained at a temperature within the range of about -4° to 0°C is from 1 hour to 30 days.
  • the food items and the salt-controlled and "temperature-controlled solution are agitated or kept moving in the step of Sub-ChillingTM the food items. This is accomplished for example by, but not limited to, performing the Sub-ChillingTM in a pump, such as a spiral pump, or in a chamber with a spiral shaped blade for advancing the food items in solution forward (and optionally backwards).
  • the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for arranging said food items into modified atmosphere packaging.
  • the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for packing said food items into packaging with modified atmosphere.
  • the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for arranging said food items into vacuum packaging.
  • the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for sterilizing the food items prior to bringing the food items to the space for storing the food items.
  • the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is the same device as the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution.
  • the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is a separate device.
  • the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution is a spiral pump.
  • the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is a spiral pump.
  • the spiral pump(s) is made from metal.
  • the spiral pump comprises i) a helical formed tubing with an in-feed end and an out-feed end and having three or more windings arranged to be horizontally rotated.
  • the spiral pump further comprises means for feeding medium for anti-bacterial treatment into the one of the windings of the spiral pump.
  • the means for feeding medium for anti bacterial treatment into the one of the windings of the spiral pump feeds into the second or further windings of the pump, such that the medium for anti-bacterial treatment cannot flow out through the in-feed end of the helical formed tubing.
  • the means for feeding medium for anti bacterial treatment into the one of the windings of the spiral pump is a tubing leading being fed into the in-feed end of the helical formed tubing and into one of the inner windings of the spiral pump.
  • the means for separating the food items from the salt solution is a part of the device for bringing the food items to an undercooled state, such as the out-feed portion of the device for bringing the food items to an undercooled state, such as for example the out-feed portion of a spiral pump.
  • the spiral pump can provide modified pressure within the tubing of the spiral pump.
  • the spiral pump can provide over-pressure conditions within the tubing of the spiral pump.
  • the means for separating the food items from the salt solution is a part of the device for bringing the food items to an undercooled state, such as the out-feed portion of the device for bringing the food items to an undercooled state, such as for example the out-feed portion of a spiral pump.
  • the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution comprises one or more cooling tanks with a spiral shaped blade mounted on a rotation axis to convey the fish along the length of the tank.
  • a batch of food items is diverted or transferred into a cooling tank with a spiral shaped blade mounted on a rotation axis to convey a whole batch of food items separately along the length of the tank, and wherein the batch of food items is directed into a determined space in the spiral shaped blade and the whole batch is transported as a batch through the cooling tank and ejected as a batch from the cooling tank.
  • the step of killing or stunning fish prior to the step of bringing the freshly slaughtered fish to an undercooled state by treating the fish in salt solution at a sub-zero temperature at or above the freezing point of the solution is also performed.
  • the step of bleed fish prior to the step of bringing the freshly slaughtered fish to an undercooled state by treating the fish in salt solution at a sub-zero temperature at or above the freezing point of the solution is also performed.
  • the step of bleeding the fish as a part of or performed during the step of bringing the freshly slaughtered fish to an undercooled state is also performed.
  • the step of gutting fish prior to or during the step of bringing the freshly slaughtered fish to an undercooled state is also performed.
  • the step of obtaining data on each food item prior to or during the step of bringing the food items to a container or packaging for storing the food items is also performed.
  • the step of obtaining data on each food item comprises one or more of: i) obtaining one or more image of each food item by an imaging device, ii) weighing each food item, iii) detecting odour of each food item, and iv) obtaining samples from each food item such as from skin, flesh, abdomen or viscera of fish.
  • the data on each food item prior to or during the step of bringing the food item to a container or packaging for storing the food item is used for tracing food items by: i) processing the data on each food item to determine at least one characteristic property of each food item, ii) assigning an ID for the data and the at least one characteristic property of each food item, iii) determining the destination of each the food item based on the characteristic property of said food item, and iv) assigning an ID for the destination of each the food item.
  • the step of determining the destination of each the food item based on the characteristic property of said food item further comprising batching the food items.
  • the destination is a single batch of food items.
  • the steps of i) storing a batch of food item in a storing receptacle, and ii) assigning a label specific for each storing receptacle are also performed.
  • the ID for the data and the at least one characteristic property of each food item in the batch and the ID of the batch is paired with the label of the storing receptacle and the paired data is stored in a database.
  • the container or packaging for storing the food items is the destination for a single batch.
  • the step of assigning a label specific for each container or packaging for storing the food items is also performed.
  • FIG. 1 demonstrates the steps and devices for reducing the risk of or slowing the growth of microorganisms according to some aspects of the invention.
  • FIG. 2 outlines data collection options and uses thereof according to some aspects of the invention.
  • Figure 1 shows an example of the devices for performing the a number of the optional method steps according the present invention for reducing the risk of or slowing the growth of microorganisms such as bacteria in packaged food items.
  • Food items are transported to a first spiral pump 2a for treating the food items with anti-bacterial treatment.
  • the first spiral pump is arranged with a second tubing 13, which is fed into the helical formed tubing 14 of the spiral pump, through the first winding and into the second windings of the helical formed tubing (as shown in the demonstrative longitudinal section drawing above spiral pump 2a).
  • ozone can be feed into the tubing for treatment of gutted fish and reduction or elimination of bacteria such as Listeria.
  • the first spiral pump 2a is in a separate room or space from the remaining devices shown by a separating wall 15, where the outlet from spiral pump 2b is threaded through the wall. This provides a "clean room" for the devices for the remaining process.
  • the food items are brought to an undercooled state by a treatment in a solution at a sub-zero temperature at or above the freezing point of the solution.
  • the step of bringing the food items to an undercooled state is performed by a two-step Sub-ChillingTM process in a spiral pump 2b to perform the first step of Sub-ChillingTM and in spiral pump 2c for performing the second step of the Sub- ChillingTM.
  • each spiral pump devices 16 are arranged for separating the food items from the treatment liquid and for collecting the treatment liquid for reuse. Thereafter the food items are brought to a packaging station 5 for bringing the food items to a container or packaging 6 for storing the food items.
  • the packing station is designed to pack the food items into packaging for reduced risk of or slowing the growth of microorganisms, such as MAP packaging or vacuum packaging.
  • FIG. 2 outlines an embodiment of salmon processing from slaughtering to packing, focusing different options of data collection on each food item (fish) for the purpose of sorting, batching and/or tracing.
  • the salmon is transported to a stunning and bleeding device 1 where the fish is stunned, and exsanguination is initiated. After stunning the fish is transported through piping into a first spiral pump 2a to facilitate bleeding of the fish.
  • the fish is then transferred to the second spiral pump 2b for cooling.
  • the cooling comprises Sub-ChillingTM the salmon in two step procedure, where the first step takes place in spiral pump 2b and the second step takes place in the third spiral pump 2c.
  • the Sub-ChillingTM is performed in three steps, where the first step is performed simultaneously to the bleeding step in spiral pump 2a, or the Sub-ChillingTM process is performed in two steps in two spiral pumps by combining the bleeding step and the first cooling step.
  • the step of gutting the fish and removing of the viscera is performed by an apparatus 3, which can be placed before 3a or after 3b the third spiral pump 2c.
  • the weight of the salmon is determined by scale 4 before entering the sorting apparatus 5 for sorting and/or batching the salmon into receptacles or packaging.
  • the sorting apparatus delivers the salmon into packaging 6.
  • Fig. 2 several means for data collection are indicated.
  • Imaging data can be collected through imaging devices 7, which can for example be placed like the imaging device 7a before the fish enters spiral pump la, or like the imaging device 7b for obtaining imaging data during gutting on gutting device 3a, or like the imaging device 7c for obtaining imaging data during gutting on gutting device 3b, or like the imaging device 7d for obtaining imaging data after gutting on gutting device 3b.
  • sensor 8 is indicated after the third spiral pump 2c for detecting characteristics such as smell or odour.
  • sample taking device 9 is indicated prior to the weighing device for collecting samples for later analysis. As the salmon is transported over the scale 4 (flow scale), data on weight can be collected.
  • the computing device uses the data on each fish, from one or more of the data collecting devices for sorting the salmon by sending a signal to the sorting device thereby activating the sorting arms 11 of the sorting device.
  • the sorting signal is optionally used for assigning the salmon to a batch, which then enters a container or packaging 6 for storing and/or transport.
  • the data from one or more of the data collecting devices is processed and the processed data is first used for sorting the salmon based on criteria such as size, colour, weight or other quality assessment.
  • a first ID (ID-1) is generated comprising processed data from one or more of the data collecting devices. Such ID-1 can comprise an image and other processed data relating to that fish. This information is stored in a database 12 or a cloud. If and when a batch is created an ID is created for the batch (ID-2).
  • a label, such as a bar code or QR code is created for the packaging and information on this label-1 is stored in a database as well.
  • the image and other processed data relating to each fish (ID-1), the batch ID (ID-2), label-1 for each storing receptacle and pairing of ID-1, ID-2 and label-1 is performed by the computing device and stored in the data base 12.
  • the method and the system shown in this embodiment allows tracing of each fish in a batch from slaughtering, through specific workstations or even workers all the way to the final packaging of the salmon.
  • the producer, a potential buyer, or consumer can obtain information on the fish through the label of the batch/packing of each batch.
  • the information obtained through the data collecting devices can be used for later tracing or analysis of damaged products or for future improvement of the processing of the salmon.
  • the sample data can be used to later retrieve fish for use due to altered quality assessment.
  • the present invention also covers the exact terms, features, values and ranges etc. in case these terms, features, values and ranges etc. are used in conjunction with terms such as about, around, generally, substantially, essentially, at least etc. (i.e., "about 3" shall also cover exactly 3 or “substantially constant” shall also cover exactly constant).

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Abstract

The invention provides a method for cooling, transporting and storing food items without using ice for the transport and the storage using a new method of cooling the food items below zero to prolong shelf-life and quality of the product. Furthermore, the present invention provides a new method for delivering a fresh food items to the market with data collection for quality grading and batching.

Description

A METHOD FOR PROLONGED STORAGE OF FRESH FOOD ITEMS
Field of the invention
The invention provides a method and device for preparing food items for storing and, transporting the food items food items to increase the time of freshness and quality of the food items during the period storing and transportation. Furthermore, the present invention provides a new method and apparatus for delivering a fresh food items to the market with reduced environmental footprint.
Background
There is a growing demand for the whole food industry to reduce carbon footprint and to reduce the use of fresh water along with saving energy, starting from catching or slaughtering and through the whole process of bringing food items to the market. The transportation step, whether it is by ships, trucks or airplanes results in an enormous amount of greenhouse gas emissions associated with the burning of fossil fuels. The water consuming both in processing food items and the use of ice for transport of fresh food is also enormous and really needs to be reduced.
WO 2014/174535 discloses a method for delaying the onset of rigor mortis in slaughtered fish and to prolong the time the fish is in rigor phase by bringing food items to an under-cooled state in a salt-controlled and temperature-controlled solution. This technology is referred today to as "Sub-Chilling™" and is usually performed in two steps while keeping the food items moving in the solution during the cooling process.
On aspect of bringing fresh food items to the market is quality and the ability to secure and provide a potential buyer with data on the food being offered. In this aspect the producers are obtaining data on food items such as slaughtered fish in the processing steps from slaughtering and to the packing of the food items. One way of doing this is collecting imaging data on the fish being packed. WO 2016/135758 discloses a method for batching fish on board a fishing vessel, such that each fish is batched into designated compartment of a cooling device based on image data. The bleeding and cooling take place in the batch so that when the batch is arranged in a separate transport container or packaging, image data can be provided for all the fish in the batch. WO 2017/186275 discloses an apparatus providing optical inspection of the abdominal cavity of the fish in the gutting process. The apparatus is arranged around a conveying device comprising opening tools for opening the abdominal cavity of the fish and tools designed for cleaning out the abdominal cavity in the gutting process with an imaging device for subsequent optical inspection of the abdominal cavity of the gutted fish imposed quality requirements in respect of a cleaned abdominal cavity.
WO 2017/103340 discloses a method to bring salted fish such as Bacalao in a fresher state to the market, as the product is usually caught and processed in northern Europe, but the largest market is in south Europe. The method uses anti-bacterial treatment of skinned fillets before pre-salting, de-boning, and then final salting process. The fish is then transported to the market in a salt-curing transport box at temperatures +/- 4°C.
An important aspect of extending shelf-life of food lies in packing food items.
Refrigeration and Modified Atmosphere Packaging (MAP) have been successfully used to prolong the shelf life of food items such as vegetables and fruits. The MAP technology is based on replacing or modifying the air inside the packaging with atmospheric gases, which are in different proportions from atmospheric air. MAP conditions in food packaging are usually set with a low concentration of oxygen and high concentration of carbon dioxide, when compared to atmospheric air, but these conditions have been shown to slow down respiration and ripening of packaged fruits.
The demand for fresh food in good quality from remote places increases steadily, but as mentioned above, transportation of fresh food using airplanes for example leaves an enormous environmental footprint on each weigh unit of food. There is therefore a need for methods, where longer storage and transport time still delivers fresh and good quality food items to the market in a more environmentally friendly manner.
Summary of the Invention
The method of the present invention provides an improved method and device for prolonging storage time and transportation time of fresh food items or freshly slaughtered animals. Furthermore, the present invention provides a solution for prolonged shelf-life of fresh food, such as freshly caught and slaughtered fish with reduced or no use of ice and reduced use of water. The method is based on under cooling or Sub-Chilling™ the food items directly after the animal has been slaughtered. The method uses a salt-controlled and temperature-controlled solution to perform Sub- Chilling™ on the food items, where modifying the salt concentration of a cooling solution to determine a freezing point of the solution, thereby keeping the temperature of the solution substantially constant at a temperature which is higher than the freezing point of the solution. The present invention further introduces bringing food items, such as fish, further into the phase transition of freezing using methods such as Sub-Chilling™ prior to storing the food items. In such instances food items such as fish is cooled as low as a homogenous temperature of -2 to -4°C in the salt-controlled and temperature-controlled solution. The present invention further uses step(s) for reducing risk of or slowing the growth of microorganisms, such as bacteria, during storing and transportation. This is accomplished by performing one or more of the following: i) sterilizing the food items prior to packing them for transport/storage, ii) packing said food items in into modified atmosphere packaging, and iii) packing the food items in vacuum packaging.
The Sub-Chilling™ provides conditions where the temperature at the surface of the food items and the inside of the meat is substantially the same. The conditions of the Sub- Chilling™ step prevent shell or crust formation at the surface of the food items, thereby allowing more effective heat transfer and thus more effective cooling of the food items to the food items to a desired temperature. The effect of the Sub-Chilling™ can be increased by performing this step in a spiral pump made from metal, such as steel, at over-pressure conditions to bring the food items further into the phase transition of freezing without freezing the food items.
There is a problem with packing fresh food items, such as freshly slaughtered fish in modified atmosphere packaging due to drip of the food items, which reduces the quality of the food items. The present invention also solves this issue, as when the food items are cooled by the process of Sub-Chilling™, the food items show reduced drip and the quality and freshness of the food items is maintained for longer time than reported before. Therefore, food items such as freshly slaughtered salmon can be subjected to Sub-Chilling™ in a spiral pump at over-pressure and then sterilised in the same or serially connected spiral pump, before separating the salt solution from the salmon and packing the food items in sealed packaging containing a modified atmosphere, with largely improved preservation of the food items.
In addition to taking steps for reducing risk of or slowing the growth of microorganisms, such as bacteria, during storing and transportation the present invention provides a solution for obtaining data on the food items during the process steps before packing the food items for storing and/or transport. Image data can be processed for the purpose of batching and tracing food items and by storing collected image data, an option for later analysis of stored food items and providing visual data for a potential buyer on what is in a packaging. Sensors such as odour sensors (electric noses) can be used in the process for grading food items and sample taking devices can be used to analyse the state and quality of the food items in the process prior to packing them. By obtaining samples from for example the abdomen of fish or chicken prior to packing, detection and quantification of bacteria is made possible. Furthermore, weighing devices such as flow scales can be implemented for obtaining weight information on each food item prior to packing. The data listed above can be stored in a database for later analysis and tracing, providing tracing information later on. By making use of one or more of the options to collect data prior to packing the food items, grading and sorting is possible at an early stage in the processing and packing of food items. This is extremely valuable for example in the cooling and packing process for freshly slaughtered salmon and chicken for example, where a large amount of animals are slaughtered and packed every day as data collection and speedy processing of that data can help in correct grading of food items in early stages of the process. This leaves less handling of the food items after the steps of reducing risk of or slowing the growth of microorganisms have been taken enhancing the quality of the food items and further minimizing risk of and slowing the growth of microorganisms in the food packaging.
Environmental aspects, such as reduced emissions of greenhouse gases and reduced use of fresh water, are becoming a demand from the public and stronger regulations relating to those issues will become more frequent. The food industry therefore has to seek for ways to process, store and transport freshly slaughtered animals or food items in an ice- free or ice reduced manner apart from increased quality of the food items. The benefits accomplishing reduced ice in processing, storing and transporting food items are obvious as it results in reduced packing costs as ice takes up a considerable amount of volume, lighter transport weight, energy saving in producing ice, reduced transportation costs due to decreased volume of shipments.
The present invention provides a new and improved method of storing and/or transporting food items in an ice-free or ice reduced manner. In some embodiments of the present invention, the following features may be employed: a) Sub-Chilling™ freshly slaughtered animals or food items using a salt-controlled and temperature-controlled solution, thereby bringing the food items to a desired temperature at or near the phase transition of freezing without freezing the food items and reducing drip during storing and transport, b) treating the food items to reduce or eliminate microorganisms such as bacteria, c) packing the food items into containers or packaging which prevents growth of bacteria and benefits quality and freshness of the food items, and d) storing and/or transporting the food items at the desired temperature at or near the phase transition of freezing the food items without freezing it, providing a solution for storing and transporting freshly slaughtered animals or food items in an ice-free or ice reduced environment saving water and space in transport packaging and reducing the risk of losing quality of the food items due to growth of microorganisms. It is an object of the present invention to overcome or ameliorate the aforementioned drawbacks of the prior art and to provide an improved and/or alternative and/or additional method for providing longer time for storing and transporting fresh food items. It is one preferred object of the present invention to provide a method based on Sub- Chilling™ food items and treating the food items with a process in order to reduce the risk for growth of microorganisms such as bacteria during storing and transportation. Moreover, it is a preferred object of the present invention to provide an apparatus for Sub-Chilling™, sterilizing and arranging food items for transport in containers or packaging which prevent or reduce risk of bacteria growth. Another preferred object of the present invention is to provide a method for obtaining data on food items such as fish from slaughtering to the packing step and to use such data for batching and/or tracing the food items with the option to provide quality data for a potential buyer. The solution of the present invention further brings food items to the market with reduced amount of greenhouse gas emissions and reduced use of fresh water and ice in the processing and transport of the food items.
The object(s) underlying the present invention is (are) particularly solved by the features defined in the independent claims. The dependent claims relate to preferred embodiments of the present invention. Further additional and/or alternative aspects are discussed below.
Thus, at least one of the preferred aspects of the present invention is solved by a method for providing longer storing and transportation time of food items. The method comprises the steps of a) bringing the food items to an undercooled state by treating said food items in a salt-controlled and temperature-controlled solution, b) separating the food items at least partly from the salt-controlled and temperature-controlled solution, c) bringing the food items to a container or packaging, and d) storing the food items at a temperature at or below 0°C. Furthermore, the method further comprises a step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms.
Another preferred aspect of the present invention is solved by an apparatus for providing longer storing and transportation time of food items. The said apparatus comprises i) a device for bringing the food items to an undercooled state by facilitating treating of the food items in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, ii) means for separating the food items at least partially from the solution, iii) a food container or a packing device for receiving or packing food items, and iv) a space for storing the food items which is maintained at a temperature at or below 0°C. The apparatus further comprises means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms, such as bacteria, prior to bringing the food items to the space for storing the food items.
The step of bringing the food items to an undercooled state is preferably done according to the process of Sub-Chilling™. In step of bringing the food items to an undercooled state the food items, the process of Sub-Chilling™ may be performed in one, two or several steps. In case of a multi-step process, the following criteria is used in earlier step(s): the salt content of the solution is preferably in the range 1-5%, such as in a range from about 1% or from about 1.5% or from about 2%, to about 5%, or to about 4% or to about 3.5%, such as a salt content of about 1.5%, or about 2% or about 2.5% or about 3%. The solution is maintained at a temperature within a range from about + 1°C but preferably from about 0°C , and more preferably from about -0.5°C, such as from about -1°C such as from about -1.5°C, to about -3°C , such as to about -2.5°C such as to about -2°C. In some embodiments the food items is cooled in earlier under cooling step(s) for a period of time within the range from about 10 minutes, but more preferably from about 15 minutes such as from about 20 minutes or from about 25 minutes or from about 30 minutes, to about 75 minutes, or to about 65 minutes or to about 60 minutes or to about 55 minutes or to about 50 minutes or to about 45 minutes, such as for about 30 minutes or for about 40 minutes or for about 45 minutes or for about 50 minutes or for about 60 minutes.
Following the one or more earlier steps in a multi-step process of Sub-Chilling™, in the later step(s) the salt concentration is preferably within a range from about 1%, such as from about 2% such as from about 3% such as from about 4% or from about 5%, to about 20%, or to about 15% or to about 12% such as to about 10% such as to about 8% or to about 7%, such as a salt content of about 5%, or about 6% or about 7% or about 8%. The solution is preferably maintained at a temperature within a range from about -1°C but preferably from about -1.5°C , and more preferably from about -2°C, such as from about -2.5°C such as from about -3°C, to about -12°C , such as to about - 10°C such as to about -8°C, such as to about -7°C such as to about -6°C, such as a temperature of about -2°C, or about -3°C, or about -4°C. In some embodiments the food items is cooled in the later under-cooling step(s) for a period of time within the range from about 6 minutes, but more preferably from about 8 minutes such as from about 10 minutes or from about 12 minutes or from about 15 minutes, to about 45 minutes, or to about 35 minutes or to about 30 minutes or to about 25 minutes or to about 20 minutes or to about 15 minutes, such as for about 10 minutes or for about 15 minutes or for about 20 minutes or for about 50 minutes or for about 60 minutes. Another preferred aspect of the present invention is solved by a method for providing longer storing and transportation time of food items, where the method comprises the steps of: a) bringing the food items to an undercooled state by treating said food items in a spiral pump in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, b) separating the food items from the salt-controlled and temperature-controlled solution, c) packing said food items in into modified atmosphere packaging, and d) storing and/or transporting the food items in the modified atmosphere packaging in a space which is maintained at a temperature at or below 0°C.
Another preferred aspect of the present invention is solved by a method for providing longer storing and transportation time of food items, where the method comprises the steps of: a) bringing the food items to an undercooled state by treating said food items in a spiral pump in a salt-controlled and temperature-controlled solution at a sub-zero temperature at or above the freezing point of the solution, b) separating the food items from the salt-controlled and temperature-controlled solution, c) packing said food items in into modified atmosphere packaging, and d) storing and/or transporting the food items in the modified atmosphere packaging in a space which is maintained at a temperature at or below 0°C. The method further comprises a step of treating the food items in a sterilization step prior to or in step c).
Description of the invention
The embodiments and definitions disclosed herein relate to the method, the apparatus and the systems of the invention.
In the present context the terms "Sub-Chilling™" or "under-cooling" or "bringing the food items in a solution to an undercooled state" refers to the process or method of bringing fish to a desired temperature at or near the phase transition of freezing the fish without freezing the fish, and generally below the freezing point of water (0°C). Furthermore, these terms refer to a fish or fish product being brought to or kept at a desired temperature at or near the phase transition of freezing the fish without freezing the fish, such as a temperature below 0°C (sub-zero conditions).
In the present context the term "food items" refers to any food items such as slaughtered animals, such as, but not limited to fish or chicken, as well as for parts of animals such as aquatic animals, birds or other smaller slaughtered animals. In the present context the term "fish" relates to a fish which is either freshly caught and unprocessed at all or cut and/or bled and/or gutted and/or washed and/or graded and/or de-headed and/or the tail has been removed or any combination thereof.
In the present context the terms "container or packaging for storing the food items" and storing receptacle refer to any means of storing and/or transporting food items, such as but not limited to tubs or bulk containers for transporting fish, trays, as well as sealed packaging, such as plastic packaging, for vacuum packing or modified atmosphere packing.
In the present context the terms "ice reduced" or "ice-free manner" in relation to storing or transporting food items refer to the placement of food items cooled down by the process and method of Sub-Chilling™ and placed in a container or packaging for storing the food items in a facility where the surrounding temperature is at least below 0°C, where no additional cooling media is required in the storing receptacle to keep the food items at a desired temperature. The term "ice reduced manner" refers to a way of storing and transporting such food items where only a small amount if ice is distributed in the storage container f.ex. as a reference that the food items were kept below 0°C.
In the present context the term "treating the food items with a process for reducing risk of or slowing the growth of microorganisms" refers to reduce the amount of ore eliminating microorganisms such as bacteria in or on the food items and/or providing conditions in packaging for storing and transport which negatively affect growth conditions for microorganisms. This is facilitated by providing steps such as, but not limited to, sterilization, vacuum packing or packing food items in modified atmosphere, or any steps hostile to the growth of microorganisms such as bacteria.
In the present context the term "microorganisms" refers to any microorganism which reduce the quality of food items during storing and/or transportation such as, but not limited to bacteria, where the bacteria are selected from, but not limited to salmonella, listeria, E.coli, etc.
In the present context the term "spiral pump" refers to a pump made from a rotating and helically wound tubing according to the principle of Archimedes or a pump where a hollow spiral structure is formed from metal and the spiral shaped channel has circular, oval or even square transection.
In the present context the terms "storing" and "transporting" are used for the same purpose, as they are used in combination with the time of storing and/or transporting the food items. In the present context the terms "solution", "salt solution", "salt-controlled and "temperature-controlled solution" when referring to Sub-Chilling™, all refer to a solution where the salt concentration of a cooling solution is adjusted and set to determine a freezing point of the solution, thereby keeping the temperature of the solution substantially constant at a temperature which is higher than the freezing point of the solution. The temperature of this solution is determined each time with respect to the one or more of density of the food items being brought to an undercooled state, type of animal or food items, fat percentage, and time of the process step.
In an embodiment of the present invention the method may further comprise a step of transporting the food items in the container or packaging for storing the food items within a space which is maintained at a temperature at or below 0°C, such as from 0°C to -15°C, or from -1°C to -12°C, or from -4°C to -10°C, or from -2°C to -8°C, or from - 4°C to -18°C, or from 0°C to -24°C, or from -4°C to -12°C.
In an embodiment of the present invention the step of bringing the food items to an undercooled state is performed by the Sub-Chilling™ process, where the salt-controlled and temperature-controlled solution is at a sub-zero temperature at or above the freezing point of the solution.
In an embodiment of the present invention the Sub-Chilling™ process is performed in at least one step comprising placing the food items in the salt-controlled and temperature- controlled solution having a salt concentration in the range from 0.1 to 20% and a temperature in the range from +1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature-controlled solution brings the homogenous temperature of the food items to +2 to -5°C.
In an embodiment of the present invention the Sub-Chilling™ process is performed in two or more steps with increased salt concentration and subsequently lower temperature of the salt-controlled and temperature-controlled solution or in a multiple steps of gradually increasing the salt concentration and subsequently lowering the temperature of the salt-controlled and temperature-controlled solution.
In an embodiment of the present invention the food items are brine frozen in or subsequent to the process of bringing the food items to an undercooled state. In such a step the food items may be placed in a salt-controlled and temperature-controlled solution of 8 to 12% salt, such as 10% salt concentration, either directly followed by one or more under-cooling steps. In an embodiment of the present invention a step of brine freezing the food items may contribute or constitute the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms.
In an embodiment of the present invention the step of bringing the food items to an undercooled state is performed in a cooling device comprising one or more spiral shaped channels.
In an embodiment of the present invention, treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises packing said food items in into modified atmosphere packaging.
In an embodiment of the present invention, treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises reducing, minimizing or eliminating the contact of oxygen with the food items in the packaging.
In an embodiment of the present invention, treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises packing the food items in vacuum packaging.
In an embodiment of the present invention, treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises treating the food items in a sterilization step prior to or in step c).
In an embodiment of the present invention, treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises reducing, minimizing or eliminating microorganisms, such as bacteria, prior to or in step c).
In an embodiment of the present invention treating the food items in a sterilization step prior to or in step c) comprises chemical sterilization. Furthermore, the step of treating the food items with anti-bacterial treatment comprises treatment of the food items with substances known for the type of bacteria commonly contaminating the food items being processed in any of the steps prior to step c). In some embodiments the anti-bacterial treatment comprises using anti-bacterial agents selected from, but not limited to, chlorine, salts, polyphosphates, ozone or any combination thereof.
In an embodiment of the present invention treating the food items in a sterilization step prior to or in step c) comprises an ozone treatment.
In an embodiment of the present invention the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises freezing the food items in or after step of storing the food items within a space which is maintained at a temperature at or below 0°C.
In an embodiment of the present invention the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises one or more of: i) packing said food items in into modified atmosphere packaging, ii) packing the food items in vacuum packaging, iii) treating the food items in a sterilization step prior to or in step c), and iv) freezing the food items in or after step d).
In an embodiment of the present invention the food items are undercooled in step a) until the product has reached a homogenous temperature within a range from about -3°C to about -0.1°C, and preferably within the range from about -2°C to about -0.1°C.
In an embodiment of the present invention the step of bringing the food items to an undercooled state is performed in a salt-controlled and temperature-controlled solution in at least one steps of placing the food items in a salt-controlled and temperature controlled solution having a salt concentration in the range from 0.1 to 20% and a temperature in the range from +1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to +2 to -5°C.
In an embodiment of the present invention the step of bringing the food items to an undercooled state is performed in a salt-controlled and temperature-controlled solution in at least two steps of: i) placing the food items in first salt-controlled and temperature controlled solution having a salt concentration in the range from 0.1 to 10% and a temperature in the range from +1 to -3°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to +2 to -1°C, and ii) transferring the food items to a second salt-controlled and temperature controlled solution having a salt concentration in the range from 1 to 20% and a temperature in the range from -1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the food items to -0.1 to -5°C.
In an embodiment of the present invention the salt-controlled and temperature- controlled solution further comprises fluid ice.
In an embodiment of the present invention the step of bringing the food items to an undercooled state in a spiral pump is performed at increased pressure, where the temperature can be kept between -1,9°C to -1,5°C to bring the food items further into the phase transition of freezing without freezing the food items.
In an embodiment of the present invention the step of treating the food items with anti bacterial treatment is performed in a spiral pump. In such an embodiment, the spiral pump may be placed in a wall or barrier between a processing facility and a packing facility. This provides a separation between the processing area, contaminated with bacteria from gutting or clearing out the viscera, and the packing area for packing sterilized food items such as chicken of fresh fish.
In an embodiment of the present invention the spiral pump comprises i) a helical formed tubing with an in-feed end and an out-feed end and having three or more windings arranged to be horizontally rotated, and a second tubing is fed into the in-feed end of the helical formed tubing and through the first winding and into one of the windings after the first winding of the helical formed tubing, wherein the method further comprises the steps of: a) feeding liquid and food items into the first winding of the spiral pump, b) rotating the helical formed tubing horizontally a whole circle, c) feeding at least one medium for anti-bacterial treatment into one of the windings after the first winding of the helical formed tubing through the in-feed end of the second tubing, d) repeating steps a) - c) while there are food items to be feed into the first winding of the spiral pump, and e) when the last items have undergone steps a) - c), the frame structure is rotated until the last food items in liquid have exited the out-feed end of the tubing.
In an embodiment of the present invention the food items are selected from freshly slaughtered fish, freshly slaughtered chicken, beef, pork and lamb or meat/flesh products thereof.
In an embodiment of the present invention the food items are fish selected from salmon, trout, cod, haddock, pollock, catfish, ling, blue ling, tusk, monkfish, carp, bass, bream, turbot, sea bass, sole, milkfish, grey mullet, grouper, sea bream, halibut, flounder, Japanese flounder.
In an embodiment of the present invention the temperature range of the space in the step of storing the food items within a space which is maintained at a temperature at or below 0°C is set for maintaining the temperature of the food product below freezing to keep the food items in the phase transition of freezing without freezing the food items.
In an embodiment of the present invention the period of storing and/or transporting the food items within a space which is maintained at a temperature within the range of about -4° to 0°C is from 1 hour to 30 days. In an embodiment of the present invention the food items and the salt-controlled and "temperature-controlled solution are agitated or kept moving in the step of Sub-Chilling™ the food items. This is accomplished for example by, but not limited to, performing the Sub-Chilling™ in a pump, such as a spiral pump, or in a chamber with a spiral shaped blade for advancing the food items in solution forward (and optionally backwards).
In an embodiment of the present invention the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for arranging said food items into modified atmosphere packaging.
In an embodiment of the present invention the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for packing said food items into packaging with modified atmosphere.
In an embodiment of the present invention the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for arranging said food items into vacuum packaging.
In an embodiment of the present invention the means for treating the food items with a process for reducing risk of or slowing the growth of microorganisms is a device for sterilizing the food items prior to bringing the food items to the space for storing the food items.
In an embodiment of the present invention the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is the same device as the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution.
In an embodiment of the present invention the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is a separate device.
In an embodiment of the present invention the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution is a spiral pump.
In an embodiment of the present invention the device for sterilizing the food items prior to bringing the food items to the space for storing the food items is a spiral pump.
In an embodiment of the present invention the spiral pump(s) is made from metal. In an embodiment of the present invention the spiral pump comprises i) a helical formed tubing with an in-feed end and an out-feed end and having three or more windings arranged to be horizontally rotated.
In an embodiment of the present invention the spiral pump further comprises means for feeding medium for anti-bacterial treatment into the one of the windings of the spiral pump.
In an embodiment of the present invention the means for feeding medium for anti bacterial treatment into the one of the windings of the spiral pump feeds into the second or further windings of the pump, such that the medium for anti-bacterial treatment cannot flow out through the in-feed end of the helical formed tubing.
In an embodiment of the present invention the means for feeding medium for anti bacterial treatment into the one of the windings of the spiral pump is a tubing leading being fed into the in-feed end of the helical formed tubing and into one of the inner windings of the spiral pump.
In an embodiment of the present invention the means for separating the food items from the salt solution is a part of the device for bringing the food items to an undercooled state, such as the out-feed portion of the device for bringing the food items to an undercooled state, such as for example the out-feed portion of a spiral pump.
In an embodiment of the present invention the spiral pump can provide modified pressure within the tubing of the spiral pump.
In an embodiment of the present invention the spiral pump can provide over-pressure conditions within the tubing of the spiral pump.
In an embodiment of the present invention the means for separating the food items from the salt solution is a part of the device for bringing the food items to an undercooled state, such as the out-feed portion of the device for bringing the food items to an undercooled state, such as for example the out-feed portion of a spiral pump.
In an embodiment of the present invention the device for bringing the food items to an undercooled state by facilitating treating of the food items in salt solution at a sub-zero temperature at or above the freezing point of the solution comprises one or more cooling tanks with a spiral shaped blade mounted on a rotation axis to convey the fish along the length of the tank. In further embodiments a batch of food items is diverted or transferred into a cooling tank with a spiral shaped blade mounted on a rotation axis to convey a whole batch of food items separately along the length of the tank, and wherein the batch of food items is directed into a determined space in the spiral shaped blade and the whole batch is transported as a batch through the cooling tank and ejected as a batch from the cooling tank.
In an embodiment of the present invention the step of killing or stunning fish prior to the step of bringing the freshly slaughtered fish to an undercooled state by treating the fish in salt solution at a sub-zero temperature at or above the freezing point of the solution is also performed.
In an embodiment of the present invention the step of bleed fish prior to the step of bringing the freshly slaughtered fish to an undercooled state by treating the fish in salt solution at a sub-zero temperature at or above the freezing point of the solution is also performed. In such an embodiment the step of bleeding the fish as a part of or performed during the step of bringing the freshly slaughtered fish to an undercooled state.
In an embodiment of the present invention the step of gutting fish prior to or during the step of bringing the freshly slaughtered fish to an undercooled state is also performed.
In an embodiment of the present invention the step of obtaining data on each food item prior to or during the step of bringing the food items to a container or packaging for storing the food items is also performed. In such an embodiment the step of obtaining data on each food item comprises one or more of: i) obtaining one or more image of each food item by an imaging device, ii) weighing each food item, iii) detecting odour of each food item, and iv) obtaining samples from each food item such as from skin, flesh, abdomen or viscera of fish.
In an embodiment of the present invention the data on each food item prior to or during the step of bringing the food item to a container or packaging for storing the food item is used for tracing food items by: i) processing the data on each food item to determine at least one characteristic property of each food item, ii) assigning an ID for the data and the at least one characteristic property of each food item, iii) determining the destination of each the food item based on the characteristic property of said food item, and iv) assigning an ID for the destination of each the food item.
In an embodiment of the present invention the step of determining the destination of each the food item based on the characteristic property of said food item further comprising batching the food items. In such an embodiment the destination is a single batch of food items. In an embodiment of the present invention the steps of i) storing a batch of food item in a storing receptacle, and ii) assigning a label specific for each storing receptacle are also performed. The ID for the data and the at least one characteristic property of each food item in the batch and the ID of the batch is paired with the label of the storing receptacle and the paired data is stored in a database.
In an embodiment of the present invention the container or packaging for storing the food items is the destination for a single batch.
In an embodiment of the present invention the step of assigning a label specific for each container or packaging for storing the food items is also performed.
Description of various embodiments
The present invention will become more fully understood from the detailed description given hereinafter and the accompanying drawings which are given by way of illustration only, and thus, are not limitative of the present invention, and wherein:
FIG. 1 demonstrates the steps and devices for reducing the risk of or slowing the growth of microorganisms according to some aspects of the invention.
FIG. 2 outlines data collection options and uses thereof according to some aspects of the invention.
Figure 1 shows an example of the devices for performing the a number of the optional method steps according the present invention for reducing the risk of or slowing the growth of microorganisms such as bacteria in packaged food items. Food items are transported to a first spiral pump 2a for treating the food items with anti-bacterial treatment. The first spiral pump is arranged with a second tubing 13, which is fed into the helical formed tubing 14 of the spiral pump, through the first winding and into the second windings of the helical formed tubing (as shown in the demonstrative longitudinal section drawing above spiral pump 2a). In such an embodiment ozone can be feed into the tubing for treatment of gutted fish and reduction or elimination of bacteria such as Listeria. In this embodiment the first spiral pump 2a is in a separate room or space from the remaining devices shown by a separating wall 15, where the outlet from spiral pump 2b is threaded through the wall. This provides a "clean room" for the devices for the remaining process. Next the food items are brought to an undercooled state by a treatment in a solution at a sub-zero temperature at or above the freezing point of the solution. In this embodiment the step of bringing the food items to an undercooled state is performed by a two-step Sub-Chilling™ process in a spiral pump 2b to perform the first step of Sub-Chilling™ and in spiral pump 2c for performing the second step of the Sub- Chilling™. At the out-feed end of each spiral pump devices 16 are arranged for separating the food items from the treatment liquid and for collecting the treatment liquid for reuse. Thereafter the food items are brought to a packaging station 5 for bringing the food items to a container or packaging 6 for storing the food items. The packing station is designed to pack the food items into packaging for reduced risk of or slowing the growth of microorganisms, such as MAP packaging or vacuum packaging.
Figure 2 outlines an embodiment of salmon processing from slaughtering to packing, focusing different options of data collection on each food item (fish) for the purpose of sorting, batching and/or tracing. The salmon is transported to a stunning and bleeding device 1 where the fish is stunned, and exsanguination is initiated. After stunning the fish is transported through piping into a first spiral pump 2a to facilitate bleeding of the fish. The fish is then transferred to the second spiral pump 2b for cooling. In this embodiment, the cooling comprises Sub-Chilling™ the salmon in two step procedure, where the first step takes place in spiral pump 2b and the second step takes place in the third spiral pump 2c. Optionally, the Sub-Chilling™ is performed in three steps, where the first step is performed simultaneously to the bleeding step in spiral pump 2a, or the Sub-Chilling™ process is performed in two steps in two spiral pumps by combining the bleeding step and the first cooling step. The step of gutting the fish and removing of the viscera is performed by an apparatus 3, which can be placed before 3a or after 3b the third spiral pump 2c. In this embodiment, the weight of the salmon is determined by scale 4 before entering the sorting apparatus 5 for sorting and/or batching the salmon into receptacles or packaging. In this embodiment the sorting apparatus delivers the salmon into packaging 6. In Fig. 2, several means for data collection are indicated. Imaging data can be collected through imaging devices 7, which can for example be placed like the imaging device 7a before the fish enters spiral pump la, or like the imaging device 7b for obtaining imaging data during gutting on gutting device 3a, or like the imaging device 7c for obtaining imaging data during gutting on gutting device 3b, or like the imaging device 7d for obtaining imaging data after gutting on gutting device 3b. In this embodiment sensor 8 is indicated after the third spiral pump 2c for detecting characteristics such as smell or odour. Furthermore, sample taking device 9 is indicated prior to the weighing device for collecting samples for later analysis. As the salmon is transported over the scale 4 (flow scale), data on weight can be collected. Signals from data collected by the following data collecting devices: scale 4, imaging devices 7a-d, sensors 8 and sample taking devices 9, is sent to a computing device 10 for data processing. The computing device uses the data on each fish, from one or more of the data collecting devices for sorting the salmon by sending a signal to the sorting device thereby activating the sorting arms 11 of the sorting device. The sorting signal is optionally used for assigning the salmon to a batch, which then enters a container or packaging 6 for storing and/or transport.
The data from one or more of the data collecting devices is processed and the processed data is first used for sorting the salmon based on criteria such as size, colour, weight or other quality assessment. A first ID (ID-1) is generated comprising processed data from one or more of the data collecting devices. Such ID-1 can comprise an image and other processed data relating to that fish. This information is stored in a database 12 or a cloud. If and when a batch is created an ID is created for the batch (ID-2). A label, such as a bar code or QR code is created for the packaging and information on this label-1 is stored in a database as well. The image and other processed data relating to each fish (ID-1), the batch ID (ID-2), label-1 for each storing receptacle and pairing of ID-1, ID-2 and label-1 is performed by the computing device and stored in the data base 12. The method and the system shown in this embodiment allows tracing of each fish in a batch from slaughtering, through specific workstations or even workers all the way to the final packaging of the salmon. As all the data is stored in a database or cloud, the producer, a potential buyer, or consumer can obtain information on the fish through the label of the batch/packing of each batch. The information obtained through the data collecting devices can be used for later tracing or analysis of damaged products or for future improvement of the processing of the salmon. The sample data can be used to later retrieve fish for use due to altered quality assessment.
As used herein, including in the claims, singular forms of terms are to be construed as also including the plural form and vice versa, unless the context indicates otherwise. Thus, it should be noted that as used herein, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.
Throughout the description and claims, the terms "comprise", "including", "having", and "contain" and their variations should be understood as meaning "including but not limited to" and are not intended to exclude other components.
The present invention also covers the exact terms, features, values and ranges etc. in case these terms, features, values and ranges etc. are used in conjunction with terms such as about, around, generally, substantially, essentially, at least etc. (i.e., "about 3" shall also cover exactly 3 or "substantially constant" shall also cover exactly constant).
The term "at least one" should be understood as meaning "one or more", and therefore includes both embodiments that include one or multiple components. Furthermore, dependent claims that refer to independent claims that describe features with "at least one" have the same meaning, both when the feature is referred to as "the" and "the at least one".
It will be appreciated that variations to the foregoing embodiments of the invention can be made while still falling within the scope of the invention can be made while still falling within scope of the invention. Features disclosed in the specification, unless stated otherwise, can be replaced by alternative features serving the same, equivalent or similar purpose. Thus, unless stated otherwise, each feature disclosed represents one example of a generic series of equivalent or similar features.
Use of exemplary language, such as "for instance", "such as", "for example" and the like, is merely intended to better illustrate the invention and does not indicate a limitation on the scope of the invention unless so claimed. Any steps described in the specification may be performed in any order or simultaneously, unless the context clearly indicates otherwise.
All of the features and/or steps disclosed in the specification can be combined in any combination, except for combinations where at least some of the features and/or steps are mutually exclusive. In particular, preferred features of the invention are applicable to all aspects of the invention and may be used in any combination.

Claims

1. A method for providing longer storing and transportation time of food items, said method comprising the steps of: a) bringing the food items to an undercooled state by treating said food items in a salt-controlled and temperature-controlled solution, b) separating the food items at least partly from the salt-controlled and temperature-controlled solution, c) bringing the food items to a container or packaging, d) storing the food items at a temperature at or below 0°C, characterised in that the method further comprises a step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms.
2. The method according to claim 1, wherein the step of bringing the food items to an undercooled state is performed by the Sub-Chilling™ process, where the salt- controlled and temperature-controlled solution is at a sub-zero temperature at or above the freezing point of the solution.
3. The method according to claim 2, wherein the Sub-Chilling™ process is performed in at least one step comprising placing the food items in the salt-controlled and temperature-controlled solution having a salt concentration in the range from 0.1 to 20% and a temperature in the range from +1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature-controlled solution brings the homogenous temperature of the food items to +2 to -5°C.
4. The method according to claim 2, wherein the Sub-Chilling™ process is performed in two or more steps with increased salt concentration and subsequently lower temperature of the salt-controlled and temperature-controlled solution or in a multiple steps of gradually increasing the salt concentration and subsequently lowering the temperature of the salt-controlled and temperature-controlled solution.
5. The method of claim 1, wherein the method further comprises step e) of transporting the food items in the container or packing for storing the food items within a space which is maintained at a temperature at or below 0°C.
6. The method of claim 1, wherein the step of treating the food items with a process for reducing risk of or slowing the growth of microorganisms comprises one or more of:
- packing said food items in into modified atmosphere packaging,
- packing the food items in vacuum packaging, - treating the food items in a sterilization step prior to or in step c), and
- freezing the food items in or after step d).
7. The method of claim 1, wherein the step of bringing the food items to an undercooled state is performed in a cooling device comprising one or more spiral shaped channels.
8. The method of claim 1, wherein the method further comprises the step of obtaining data on each food item prior to or during step c).
9. The method of claim 8, wherein the step of obtaining data on each food item is performed prior to step c) further comprising one or more of;
- obtaining one or more image of each food item by an imaging device,
- weighing each food item,
- detecting odour of each food item, and
- obtaining samples from the food items.
10. The method of claim 9, wherein the data on each food item is used for tracing food items by:
- processing the data on each food item obtained prior to or during step c) to determine at least one characteristic property of each food item,
- assigning an ID for each food item and the at least one characteristic property of said food item, and
- assigning an ID for each container or packaging.
11. The method of claim 10, further comprising batching the food items into a container or packaging based on based on the characteristic property of said food item.
12. The method of claim 9, wherein the ID for each food item and the ID for each container or packaging is paired and stored in a database.
13. The method of claim 10, wherein each container or packaging for storing the food items is the destination for a single batch.
14. The method of claim 9, further comprising assigning a label specific for each container or packaging for storing the food items.
15. The method of claim 14, wherein the ID for each food item and the ID for each container or packaging is paired with the label for the container or packaging and stored in a database.
16. The method according to any of the preceding claims, wherein the food items are selected from fish, chicken, beef, pork and lamb or meat/flesh products thereof.
17. The method according to claim 16, wherein the food items are fish selected from salmon, trout, cod, haddock, pollock, catfish, ling, blue ling, tusk, monkfish, carp, bass, bream, turbot, sea bass, sole, milkfish, grey mullet, grouper, sea bream, halibut, flounder, Japanese flounder.
18. The method of claim 17, wherein the method further comprises the step of slaughtering the fish prior to step a).
19. The method of claim 17, wherein the method further comprises the step of exsanguinating and/or bleeding the fish in a salt-controlled and temperature- controlled solution during step a).
20. The method according to any of claims 1-15, wherein the food items are selected from freshly slaughtered fish or freshly slaughtered chicken.
21. The method of claim 20, wherein imaging and obtaining samples from the food items is performed during removal of viscera from the freshly slaughtered fish or freshly slaughtered chicken.
22. The method of claim 21, wherein the imaging comprises obtaining images of the abdomen of the freshly slaughtered fish or freshly slaughtered chicken.
23. The method of claim 21, wherein image data is processed and used to perform quality grading and batching of the food items.
24. The method of claim 21, wherein samples are obtained for determining the presence and/or number of bacteria such as Listeria and Salmonella for each food item.
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