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

• 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

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.