Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays
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 oxida...
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MDPI AG
2023
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Online Access: | https://doi.org/10.3390/foods13010019 https://doaj.org/article/92baf203627642d1920fc671273aab46 |
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ftdoajarticles:oai:doaj.org/article:92baf203627642d1920fc671273aab46 2024-02-11T10:02:07+01:00 Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays Sherry Stephanie Chan Birgitte Moen Trond Løvdal Bjørn Roth Astrid Nilsson Marit Kvalvåg Pettersen Bjørn Tore Rotabakk 2023-12-01T00:00:00Z https://doi.org/10.3390/foods13010019 https://doaj.org/article/92baf203627642d1920fc671273aab46 EN eng MDPI AG https://www.mdpi.com/2304-8158/13/1/19 https://doaj.org/toc/2304-8158 doi:10.3390/foods13010019 2304-8158 https://doaj.org/article/92baf203627642d1920fc671273aab46 Foods, Vol 13, Iss 1, p 19 (2023) sub-chilling Atlantic salmon modified atmosphere packaging shelf life quality packaging materials Chemical technology TP1-1185 article 2023 ftdoajarticles https://doi.org/10.3390/foods13010019 2024-01-14T01:39:12Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Foods 13 1 19 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
sub-chilling Atlantic salmon modified atmosphere packaging shelf life quality packaging materials Chemical technology TP1-1185 |
spellingShingle |
sub-chilling Atlantic salmon modified atmosphere packaging shelf life quality packaging materials Chemical technology TP1-1185 Sherry Stephanie Chan Birgitte Moen Trond Løvdal Bjørn Roth Astrid Nilsson Marit Kvalvåg Pettersen Bjørn Tore Rotabakk Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
topic_facet |
sub-chilling Atlantic salmon modified atmosphere packaging shelf life quality packaging materials Chemical technology TP1-1185 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Sherry Stephanie Chan Birgitte Moen Trond Løvdal Bjørn Roth Astrid Nilsson Marit Kvalvåg Pettersen Bjørn Tore Rotabakk |
author_facet |
Sherry Stephanie Chan Birgitte Moen Trond Løvdal Bjørn Roth Astrid Nilsson Marit Kvalvåg Pettersen Bjørn Tore Rotabakk |
author_sort |
Sherry Stephanie Chan |
title |
Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
title_short |
Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
title_full |
Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
title_fullStr |
Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
title_full_unstemmed |
Extending the Shelf Life of Atlantic Salmon ( Salmo salar ) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays |
title_sort |
extending the shelf life of atlantic salmon ( salmo salar ) with sub-chilled storage and modified atmosphere packaging in recyclable mono-material trays |
publisher |
MDPI AG |
publishDate |
2023 |
url |
https://doi.org/10.3390/foods13010019 https://doaj.org/article/92baf203627642d1920fc671273aab46 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Foods, Vol 13, Iss 1, p 19 (2023) |
op_relation |
https://www.mdpi.com/2304-8158/13/1/19 https://doaj.org/toc/2304-8158 doi:10.3390/foods13010019 2304-8158 https://doaj.org/article/92baf203627642d1920fc671273aab46 |
op_doi |
https://doi.org/10.3390/foods13010019 |
container_title |
Foods |
container_volume |
13 |
container_issue |
1 |
container_start_page |
19 |
_version_ |
1790598014748852224 |