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Influence de l'emballage sous atmosphère modifiée et de l'entreposage superréfrigéré sur la qualité microbienne et sensorielle des filets de saumon de l'Atlantique (Salmo salar).

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

Auteurs : SIVERTSVIK M., ROSNES J. T., KLEIBERG G. H.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets.
  • Identifiant de la fiche : 2004-1760
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 4
  • Date d'édition : 05/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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