Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging
A scale-up parameter to ensure optimal conditions for packaging Atlantic Salmon (Salmo salar) fillets using superchilling and a modified atmosphere system for different compositions Of CO(2):N(2) gas mixture, product weight, and g/p ratio; utilizing an integrated mathematical model for MAP systems a...
Published in: | Food Control |
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Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
ELSEVIER SCI LTD
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Subjects: | |
Online Access: | http://hdl.handle.net/10533/197910 https://doi.org/10.1016/j.foodcont.2009.11.016 |
Summary: | A scale-up parameter to ensure optimal conditions for packaging Atlantic Salmon (Salmo salar) fillets using superchilling and a modified atmosphere system for different compositions Of CO(2):N(2) gas mixture, product weight, and g/p ratio; utilizing an integrated mathematical model for MAP systems at equilibrium was determined: the solubility. High correlation between the measured solubility and the theoretical solubility estimated with the model (r(2) > 0.98). Also, an experimental validation based on bacteriological, sensory and physical-chemical analysis was done. Modeling will allow develop new products estimating the appropriate design parameters to ensure the shelf-life extension and to avoid package collapse. (C) 2009 Elsevier Ltd. All rights reserved. |
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