Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon ( Salmo salar) Fillets

ABSTRACT: Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO 2 :N 2 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 stor...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: Sivertsvik, M., Rosnes, J.T., Kleiberg, G.H.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2003
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1111/j.1365-2621.2003.tb09668.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb09668.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09668.x/fullpdf
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Summary:ABSTRACT: Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO 2 :N 2 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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