Scaling up parameters for shelf-life extension of atlantic salmon (salmo salar) fillets using superchilling and modified atmosphere packaging

• Published in: Food Control
• Main Authors: Aspe-Lillo, Estrella, Roeckel-Von Bennewitz, Marlene, Fernández, Katherina
• Format: Article in Journal/Newspaper
• Language: English
• Published: ELSEVIER SCI LTD
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/10533/197910; https://doi.org/10.1016/j.foodcont.2009.11.016

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.