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...
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crwiley:10.1002/jsfa.3599 2024-06-23T07:51:23+00:00 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) Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Langsrud, Øyvind Eie, Thomas 2009 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 89, issue 10, page 1625-1633 ISSN 0022-5142 1097-0010 journal-article 2009 crwiley https://doi.org/10.1002/jsfa.3599 2024-06-13T04:21:11Z 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 Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of the Science of Food and Agriculture 89 10 1625 1633 |
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Open Polar |
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Wiley Online Library |
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language |
English |
description |
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 |
format |
Article in Journal/Newspaper |
author |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Langsrud, Øyvind Eie, Thomas |
spellingShingle |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Langsrud, Øyvind Eie, Thomas 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) |
author_facet |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Langsrud, Øyvind Eie, Thomas |
author_sort |
Hansen, Anlaug Ådland |
title |
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) |
title_short |
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) |
title_full |
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) |
title_fullStr |
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) |
title_full_unstemmed |
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) |
title_sort |
combined effect of superchilling and modified atmosphere packaging using co 2 emitter on quality during chilled storage of pre‐rigor salmon fillets ( salmo salar) |
publisher |
Wiley |
publishDate |
2009 |
url |
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 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of the Science of Food and Agriculture volume 89, issue 10, page 1625-1633 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.3599 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
89 |
container_issue |
10 |
container_start_page |
1625 |
op_container_end_page |
1633 |
_version_ |
1802642474579001344 |