aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of fishery food are increasing. Thus, high efficient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical difficulties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational fluid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application.

Antibacterial effect of cinnamon oil combined with thyme or clove oil was studied in this paper. Agar dilution method wasused to determine the minimum inhibitory concentrations (MICs) of the essential oils (EOs) of cinnamon, thyme, and cloveoil against three Gram-positive bacteria (Bacillus subtilis, Bacillus cereus, and Staphylococcus aureus), and two Gramnegativebacteria (Escherichia coli and Salmonella typhimurium). The results showed that cinnamon was a promisingantibacterial substance with MIC ranged from 0.1 to 0.4 μL mL-1 for the five bacterial species. Agar dilution checkerboardmethod was used to test the combined antibacterial effect of cinnamon oil with thyme or clove oil. Combination ofcinnamon and thyme oil showed an additive effect against all selected bacteria, and combination of cinnamon and cloveoil displayed an additive effect against B. subtilis, B. cereus, S. aureus, and an indifferent effect against E. coli andS. typhimurium. Furthermore, gas chromatography-mass spectrometry (GC-MS) measurement was used to analyze thecomponents of the EOs, and the main components of cinnamon, thyme, and clove were cinnamaldehyde, thymol, carvacroland p-cymene, and eugenol, respectively.