Optimization of the cooling of certain products of fish trading
The cooling speed and the storage temperature of aquatic products are the main factors in maintaining their organoleptic quality (taste, texture, odor, appearance...) and sanitary quality.
Optimizing the cooling of large pieces of fish (tuna, swordfish, cod...) and products stored in large volume containers (200-300kg) such as co-product containers or small deep-sea fish (herring, mackerel...) in the fish trade.
Optimization is evaluated with regard to the speed of the cooling process, the interest and/or the economic and qualitative impact (microbiology, organoleptic, freshness, shelf life...).
