Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum
ABSTRACT: Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO 2 and 40% N 2 ) and in vacuum. The MA packages had a gas to product volume ratio (g/p ratio) of 3/1 (traditional MAP) and 1/1 (packaged with a CO 2 emitter). All the samples were stored at 1.2 °C for 25 d. The M...
Published in: | Journal of Food Science |
---|---|
Main Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2009
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/j.1750-3841.2009.01233.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01233.x |
id |
crwiley:10.1111/j.1750-3841.2009.01233.x |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1111/j.1750-3841.2009.01233.x 2024-09-30T14:32:32+00:00 Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Rødbotten, Marit Bjerke, Frøydis Eie, Thomas 2009 http://dx.doi.org/10.1111/j.1750-3841.2009.01233.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01233.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 74, issue 6 ISSN 0022-1147 1750-3841 journal-article 2009 crwiley https://doi.org/10.1111/j.1750-3841.2009.01233.x 2024-09-17T04:52:16Z ABSTRACT: Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO 2 and 40% N 2 ) and in vacuum. The MA packages had a gas to product volume ratio (g/p ratio) of 3/1 (traditional MAP) and 1/1 (packaged with a CO 2 emitter). All the samples were stored at 1.2 °C for 25 d. The MA packages had lower bacterial growth during storage compared to vacuum packages. The analyses of 16S rRNA at day 22 indicated a similar bacterial diversity, independent of packaging methods, dominated by Photobacterium phosphoreum . The results therefore suggest that CO 2 inhibited total bacterial count, including, P. phosphoreum . Negative odors and liquid losses were detected earlier for the vacuum‐packaged samples (8 d) compared to the MA samples (15 d) and higher levels were detected at the end of the storage period. The breaking strength (firmness) tended to be lower for the MA packaged samples compared with the vacuum samples after 15 d of storage, whereas the redness ( a * value) and the yellowness ( b * value) were significantly higher for the MA samples. In conclusion, MA packaging preserved the quality better during storage than vacuum packaging. MA packaging with a CO 2 emitter and reduced g/p ratio gave similar or better results compared with traditional MAP, thus CO 2 emitters are well suited for reduction of volume of MA packaged farmed salmon fillet pieces. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 74 6 M242 M249 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT: Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO 2 and 40% N 2 ) and in vacuum. The MA packages had a gas to product volume ratio (g/p ratio) of 3/1 (traditional MAP) and 1/1 (packaged with a CO 2 emitter). All the samples were stored at 1.2 °C for 25 d. The MA packages had lower bacterial growth during storage compared to vacuum packages. The analyses of 16S rRNA at day 22 indicated a similar bacterial diversity, independent of packaging methods, dominated by Photobacterium phosphoreum . The results therefore suggest that CO 2 inhibited total bacterial count, including, P. phosphoreum . Negative odors and liquid losses were detected earlier for the vacuum‐packaged samples (8 d) compared to the MA samples (15 d) and higher levels were detected at the end of the storage period. The breaking strength (firmness) tended to be lower for the MA packaged samples compared with the vacuum samples after 15 d of storage, whereas the redness ( a * value) and the yellowness ( b * value) were significantly higher for the MA samples. In conclusion, MA packaging preserved the quality better during storage than vacuum packaging. MA packaging with a CO 2 emitter and reduced g/p ratio gave similar or better results compared with traditional MAP, thus CO 2 emitters are well suited for reduction of volume of MA packaged farmed salmon fillet pieces. |
format |
Article in Journal/Newspaper |
author |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Rødbotten, Marit Bjerke, Frøydis Eie, Thomas |
spellingShingle |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Rødbotten, Marit Bjerke, Frøydis Eie, Thomas Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
author_facet |
Hansen, Anlaug Ådland Mørkøre, Turid Rudi, Knut Rødbotten, Marit Bjerke, Frøydis Eie, Thomas |
author_sort |
Hansen, Anlaug Ådland |
title |
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
title_short |
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
title_full |
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
title_fullStr |
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
title_full_unstemmed |
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum |
title_sort |
quality changes of prerigor filleted atlantic salmon ( salmo salar l.) packaged in modified atmosphere using co 2 emitter, traditional map, and vacuum |
publisher |
Wiley |
publishDate |
2009 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2009.01233.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01233.x |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 74, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2009.01233.x |
container_title |
Journal of Food Science |
container_volume |
74 |
container_issue |
6 |
container_start_page |
M242 |
op_container_end_page |
M249 |
_version_ |
1811636680107491328 |