Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives,superchilling and modified atmosphere packaging |
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| Authors: | K. Fernández E. Aspe M. Roeckel |
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| Affiliation: | 1. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;2. Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China;3. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia |
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| Abstract: | 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. |
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