The combined effect of superchilling and modified atmosphere packaging using CO 2 emitter on quality during chilled storage of pre‐rigor salmon fillets ( Salmo salar)
Abstract BACKGROUND: Pre‐rigor fillets of Atlantic salmon were either superchilled or chilled prior to packaging in air or in modified atmosphere (MAP, 60% CO 2 /40% N 2 ) with a CO 2 emitter, in 5.3 L high‐density polyethylene trays with three to four layers of fillets (3.0–3.7 kg). All samples wer...
| Published in: | Journal of the Science of Food and Agriculture |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2009
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/jsfa.3599 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.3599 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.3599 |
| Summary: | Abstract BACKGROUND: Pre‐rigor fillets of Atlantic salmon were either superchilled or chilled prior to packaging in air or in modified atmosphere (MAP, 60% CO 2 /40% N 2 ) with a CO 2 emitter, in 5.3 L high‐density polyethylene trays with three to four layers of fillets (3.0–3.7 kg). All samples were stored at 0.1 °C for 28 days. RESULTS: Fillets stored in MAP had significantly lower bacterial growth compared to fillets stored in air, and MAP superchilled bottom fillets had lower bacterial counts compared to the corresponding chilled fillets. Samples superchilled prior to refrigerated storage in air had similar bacterial growth to ordinary chilled samples. Faster fillet softening during storage and higher liquid loss were observed in superchilled MAP samples. CONCLUSION: Combining short‐term superchilling and MAP with a CO 2 emitter prolonged the shelf‐life of pre‐rigor salmon fillets, which can improve sustainability throughout the value chain. The superchilling method needs to be optimized to avoid negative effects on texture and liquid loss. Copyright © 2009 Society of Chemical Industry |
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