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Storage quality of superchilled and modified-atmosphere packaged whole salmon.

Author(s) : SIVERTSVIK M., NORDTVEDT T. S., AUNE E. J., et al.

Summary

Whole gutted fresh salmon were superchilled (SC) and packed without ice in pallets with CO2-enriched modified atmosphere (MA). The SC-MA salmon were then stored for 25 days with a traditionally packaged reference salmon on ice. The quality changes in both packaging types were monitored. SC-MA salmon had better sensory quality than traditionally packaged salmon after 14 days of MA-storage and subsequent four days in air. However, more rapid greying of gills and loss of eye clearness were observed on SC-MA salmon. Eating and microbiological qualities of SC-MA salmon were good after 20 days of storage compared to 14 days for reference salmon. The results showed that SC salmon in MA can extend the shelf life of the product with more than 50% without use of ice, as compared to traditionally packaged salmon.

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Details

  • Original title: Storage quality of superchilled and modified-atmosphere packaged whole salmon.
  • Record ID : 2000-1479
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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