Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

• Published in: Foods
• Main Authors: Sherry Stephanie Chan, Birgitte Moen, Trond Løvdal, Bjørn Roth, Astrid Nilsson, Marit Kvalvåg Pettersen, Bjørn Tore Rotabakk
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2023
• Subjects: sub-chilling; Atlantic salmon; modified atmosphere packaging; shelf life; quality; packaging materials; Chemical technology; TP1-1185; Salmo salar
• Online Access: https://doi.org/10.3390/foods13010019; https://doaj.org/article/92baf203627642d1920fc671273aab46

This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at −1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.