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Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets.

Author(s) : SIVERTSVIK M., ROSNES J. T., KLEIBERG G. H.

Type of article: Article

Summary

Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO2:N2 60:40) and air were stored at superchilled (-2 °C) and chilled (+4 °C) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 days of storage. The superchilled MA packaged salmon maintained a good quality, with negligible microbial growth for more than 24 days based on both sensory and microbial analyses (aerobic plate count, H2S-producing, and psychrotrophic bacteria). Superchilled salmon in air had a 21-day sensory shelf life, whereas MA and air-stored fillets at chilled conditions spoiled after 10 days and 7 days respectively.

Details

  • Original title: Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets.
  • Record ID : 2004-1760
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 4
  • Publication date: 2003/05
  • Document available for consultation in the library of the IIR headquarters only.

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