Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets |
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Authors: | M Sivertsvik JT Rosnes GH Kleiberg |
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Affiliation: | Authors Sivertsvik, Rosnes, and Kleibergare with NORCONSERV, Inst. of Fish Processing and Preservation Technology, Alex. Kiellandsgt. 2, P.O. Box 327, 4002 Stavanger, Norway. Direct inquiries to author Sivertsvik (E-mail: ). |
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Abstract: | ABSTRACT: Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO2:N2 60:40) and air was 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 d of storage. The superchilled MA packaged salmon maintained a good quality, with negligible microbial growth (<1000 colony-forming units CFU]/g) for more than 24 d based on both sensory and microbial analyses (aerobic plate count, H2S-producing, and psychrotrophic bacteria). Superchilled salmon in air had a 21-d sensory shelf life, whereas MA and air-stored fillets at chilled conditions was spoiled after 10 d and 7 d, respectively. |
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Keywords: | modified atmosphere packaging superchilling partial freezing Atlantic salmon shelf life |
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