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Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging.

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

Type of article: Article

Summary

The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon (Salmo salar) fillets was investigated. The variables analyzed were: gas concentration (CO2:N2), gas-to-product volume (g/p) ratio and type of natural additive. Experiments were monitored by sensory, chemical, and microbiological analyses. Natural additives did not improve salmon shelf-life. The greatest extension of shelf life was reached by a combination of superchilling and MAP. The samples with the highest CO2 concentration (90%) and g/p ratio of 2.5 showed the highest shelf life: 22 days vs. 11 days (control sample). Microbial analysis determined the ultimate shelf life. [Reprinted with permission from Elsevier. Copyright, 2009].

Details

  • Original title: Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging.
  • Record ID : 2009-2419
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 11
  • Publication date: 2009/11
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2008.12.010

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