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Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging.

Author(s) : FERNÁNDEZ K., ASPÉ E., ROECKEL M.

Type of article: Article

Summary

A scale-up parameter to ensure optimal conditions for packaging Atlantic Salmon (Salmo salar) fillets using superchilling and a modified atmosphere system for different compositions of CO2:N2 gas mixture, product weight, and g/p ratio; utilizing an integrated mathematical model for MAP systems at equilibrium was determined: the solubility. High correlation between the measured solubility and the theoretical solubility estimated with the model (r2 > 0.98). Also, an experimental validation based on bacteriological, sensory and physical-chemical analysis was done. Modelling will allow develop new products estimating the appropriate design parameters to ensure the shelf-life extension and to avoid package collapse. [Reprinted with permission from Elsevier. Copyright, 2009].

Details

  • Original title: Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging.
  • Record ID : 2010-0855
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 6
  • Publication date: 2010/06
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2009.11.016

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