QUALITY OF WHOLE GUTTED SALMON IN VARIOUS BULK PACKAGES

• Published in: Journal of Food Quality
• Main Authors: SIVERTSVIK, MORTEN, ROSNES, JAN THOMAS, VORRE, AASE, RANDELL, KATI, AHVENAINEN, RAIJA, BERGSLIEN, HELGE
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1999
• Subjects: Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1745-4557.1999.tb00172.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.1999.tb00172.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1999.tb00172.x

ABSTRACT Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO 2 , large tubs with whole salmon in MA (60% CO 2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C0 2 ‐content. High C0 2 ‐content in the package inhibits bacterial growth more than low C0 2 ‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes.