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Extension de la durée de conservation de filets de saumon atlantique (Salmo salar) utilisant les additifs naturels, le surrefroidissement et l'emballage sous atmosphère modifiée.

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

Auteurs : FERNÁNDEZ K., ASPE E., ROECKEL M.

Type d'article : Article

Résumé

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].

Détails

  • Titre original : Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging.
  • Identifiant de la fiche : 2009-2419
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 11
  • Date d'édition : 11/2009
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2008.12.010

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