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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Language: | English |
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Online Access: | http://hdl.handle.net/10533/197744 https://doi.org/10.1016/j.foodcont.2008.12.010 |
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ftconicyt:oai:localhost:10533/197744 2023-05-15T15:30:39+02:00 Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, K. GBR OXFORD http://hdl.handle.net/10533/197744 https://doi.org/10.1016/j.foodcont.2008.12.010 ENG eng ELSEVIER SCI LTD instname: Conicyt reponame: Repositorio Digital RI2.0 info:eu-repo/grantAgreement/Fondef/D01I1107 info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477 http://hdl.handle.net/10533/197744 doi:10.1016/j.foodcont.2008.12.010 wos: WOS:000266676200013 eissn: 0 issn: 0956-7135 info:eu-repo/semantics/openAccess FOOD CONTROL info:eu-repo/semantics/article ftconicyt https://doi.org/10.1016/j.foodcont.2008.12.010 2019-09-07T08:18:34Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) Food Control 20 11 1036 1042 |
institution |
Open Polar |
collection |
Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) |
op_collection_id |
ftconicyt |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, K. |
spellingShingle |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, K. Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
author_facet |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, K. |
author_sort |
Aspe-Lillo, Estrella |
title |
Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
title_short |
Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
title_full |
Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
title_fullStr |
Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
title_full_unstemmed |
Shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
title_sort |
shelf-life extension on fillets of atlantic salmon (salmo salar) using natural additives, superchilling and modified atmosphere packaging |
publisher |
ELSEVIER SCI LTD |
url |
http://hdl.handle.net/10533/197744 https://doi.org/10.1016/j.foodcont.2008.12.010 |
op_coverage |
GBR OXFORD |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
FOOD CONTROL |
op_relation |
instname: Conicyt reponame: Repositorio Digital RI2.0 info:eu-repo/grantAgreement/Fondef/D01I1107 info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477 http://hdl.handle.net/10533/197744 doi:10.1016/j.foodcont.2008.12.010 wos: WOS:000266676200013 eissn: 0 issn: 0956-7135 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.foodcont.2008.12.010 |
container_title |
Food Control |
container_volume |
20 |
container_issue |
11 |
container_start_page |
1036 |
op_container_end_page |
1042 |
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1766361095551844352 |