Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging

The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon (Salmo solar) fillets was investigated. The variables analyzed were: gas concentration (CO(2):N(2)), gas-to-product volume (g/p) ratio and type of natural additive. Experiment...

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Bibliographic Details
Published in:Food Control
Main Authors: Aspe-Lillo, Estrella, Roeckel-Von Bennewitz, Marlene, Fernández, K.
Format: Article in Journal/Newspaper
Language:English
Published: ELSEVIER SCI LTD
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://hdl.handle.net/10533/197744
https://doi.org/10.1016/j.foodcont.2008.12.010
Description
Summary:The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon (Salmo solar) fillets was investigated. The variables analyzed were: gas concentration (CO(2):N(2)), gas-to-product volume (g/p) ratio and type of natural additive. Experiments were monitored by sensory, chemical, and microbiological analyses. Natural additives did not improve salmon shelf-life. The greatest extension of shelf life was reached by a combination of superchilling and MAP. The samples with the highest CO(2) concentration (90%) and g/p ratio of 2.5 showed the highest shelf-life: 22 days vs. 11 days (control sample). Microbial analysis determined the ultimate shelf-life. (C) 2009 Elsevier Ltd. All rights reserved.

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