20
Partial Freezing or Superchilling involves lowering the temperature of fish to about
EXPLANATION
Chilling, Superchilling & Cold Storage Kineti
- Superchilling / Partial Freezing of Fish:
- Superchilling (Partial Freezing): A low-temperature preservation technology wherein the internal temperature of fresh fish is lowered to just below its initial freezing point, specifically to $-2^\circ\text{C}$ to $-3^\circ\text{C}$ (or $-1^\circ\text{C}$ to $-3^\circ\text{C}$).
- At this temperature range, a small fraction ($5\% - 30\%$) of the fish's cellular water freezes into micro-ice crystals, immobilizing water and dramatically retarding bacterial spoilage, extending high-quality shelf life by $1.5 - 2\text{ times}$ compared to ice storage ($0^\circ\text{C}$).
- Correct Option: Option 1 (-2°C to -3°C).
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