Special Knowledge:

Air Transport

Currently, the worldwide demand for fresh fish and seafood products is increasing. Air transportation of these kinds of perishables represents a good and fast means of transport but requires specific recommendations, to guarantee the freshness and quality consumers are looking for. When transporting fresh fish and seafood, temperature is the most critical factor that affects quality if it is not effectively controlled. It is therefore essential to maintain the product temperature at or near 0°C throughout the entire shipping period.

It is important that before packaging takes place, the temperature of the product whether seafood or fish, reaches a temperature of -1°C to 1°C.

Cooling agents, such as wet ice or gel packs used within the package, should not be used to cool down the product, but rather to keep the inside temperature as low as possible. Cooling the fish down before packing will slow spoilage and reduce the melting of the refrigerant used in shipping containers. A pre-chill of shipping containers before packaging will prevent fish from absorbing heat from the package.

The produce should preferably be kept buried in finely ground ice. Crushed ice is not recommended since because of possible sharp edges, it does not make good contact with the fish. It may also damage the skin of sensitive species and puncture the polyethylene bags, causing undesirable leaks. These leaks may furthermore prevent the well functioning of the containment system and spoil both content and package used. Flake ice, which is produced by freezing water on the surface of a drum and scrapping the ice off with a blade, is a valid alternative. Gel refrigerants may be another option to maintain a cold temperature within a packaging.

Ice not only keeps the product at a low temperature but it also prevents the loss of moisture from the surface of the product, which causes the flesh to dry and toughen. In addition, ice will slow down chemical processes, such as rancidity produced by the reaction of fats with oxygen (cause objectionable odor and flavor), by limiting the exposure of the product to oxygen. Re-icing should be employed as often as necessary.