This book investigates the efficacy of superchilling, a food preservation technique involving cooling to temperatures between 0°C and -4°C, in extending the shelf life of Arctic charr fillets. The research explores the application of dry ice as a cooling agent within this superchilling process, aiming to inhibit spoilage bacterial growth without compromising the fish's quality. The study specifically addresses concerns regarding potential cell destruction from partial freezing and off-flavors from CO2 absorption.

The research presented in this book demonstrates a significant extension of shelf life for Arctic charr fillets through the combined application of superchilling and dry ice. The findings indicate that this method can more than double the usable lifespan of the fish. Importantly, the study did not observe detrimental effects such as cell destruction due to partial freezing or the development of off-flavors from CO2 absorption into the fish flesh. This suggests a viable method for improving the preservation of Arctic charr.