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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Language: | English |
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Online Access: | http://hdl.handle.net/10533/197910 https://doi.org/10.1016/j.foodcont.2009.11.016 |
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ftconicyt:oai:localhost:10533/197910 2023-05-15T15:30:33+02:00 Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, Katherina GBR OXFORD http://hdl.handle.net/10533/197910 https://doi.org/10.1016/j.foodcont.2009.11.016 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/10533/197910 doi:10.1016/j.foodcont.2009.11.016 wos: WOS:000275225000009 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.2009.11.016 2019-09-07T08:18:41Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) Food Control 21 6 857 862 |
institution |
Open Polar |
collection |
Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) |
op_collection_id |
ftconicyt |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, Katherina |
spellingShingle |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, Katherina Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
author_facet |
Aspe-Lillo, Estrella Roeckel-Von Bennewitz, Marlene Fernández, Katherina |
author_sort |
Aspe-Lillo, Estrella |
title |
Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
title_short |
Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
title_full |
Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
title_fullStr |
Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
title_full_unstemmed |
Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
title_sort |
scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging |
publisher |
ELSEVIER SCI LTD |
url |
http://hdl.handle.net/10533/197910 https://doi.org/10.1016/j.foodcont.2009.11.016 |
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/10533/197910 doi:10.1016/j.foodcont.2009.11.016 wos: WOS:000275225000009 eissn: 0 issn: 0956-7135 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.foodcont.2009.11.016 |
container_title |
Food Control |
container_volume |
21 |
container_issue |
6 |
container_start_page |
857 |
op_container_end_page |
862 |
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1766361011366920192 |