Quality of whole gutted salmon in various bulk packages
Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO 2 , large tubs with whole salmon in MA (60%...
Published in: | Journal of Food Quality |
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Format: | Article in Journal/Newspaper |
Language: | English |
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1999
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Online Access: | https://cris.vtt.fi/en/publications/046f7834-762d-40a4-8bca-7659e5470084 https://doi.org/10.1111/j.1745-4557.1999.tb00172.x |
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ftvttcrispub:oai:cris.vtt.fi:publications/046f7834-762d-40a4-8bca-7659e5470084 2023-05-15T18:09:51+02:00 Quality of whole gutted salmon in various bulk packages Sivertsvik, Morten Rosnes, Jan Vorre, Aase Randell, Kati Ahvenainen, Raija Bergslien, Helge 1999 https://cris.vtt.fi/en/publications/046f7834-762d-40a4-8bca-7659e5470084 https://doi.org/10.1111/j.1745-4557.1999.tb00172.x eng eng info:eu-repo/semantics/openAccess Sivertsvik , M , Rosnes , J , Vorre , A , Randell , K , Ahvenainen , R & Bergslien , H 1999 , ' Quality of whole gutted salmon in various bulk packages ' , Journal of Food Quality , vol. 22 , no. 4 , pp. 387-401 . https://doi.org/10.1111/j.1745-4557.1999.tb00172.x article 1999 ftvttcrispub https://doi.org/10.1111/j.1745-4557.1999.tb00172.x 2022-10-13T13:55:48Z Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO 2 , large tubs with whole salmon in MA (60% CO 2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C0 2 ‐content. High C0 2 ‐content in the package inhibits bacterial growth more than low C0 2 ‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes. Article in Journal/Newspaper Salmo salar VTT's Research Information Portal Journal of Food Quality 22 4 387 401 |
institution |
Open Polar |
collection |
VTT's Research Information Portal |
op_collection_id |
ftvttcrispub |
language |
English |
description |
Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO 2 , large tubs with whole salmon in MA (60% CO 2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C0 2 ‐content. High C0 2 ‐content in the package inhibits bacterial growth more than low C0 2 ‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes. |
format |
Article in Journal/Newspaper |
author |
Sivertsvik, Morten Rosnes, Jan Vorre, Aase Randell, Kati Ahvenainen, Raija Bergslien, Helge |
spellingShingle |
Sivertsvik, Morten Rosnes, Jan Vorre, Aase Randell, Kati Ahvenainen, Raija Bergslien, Helge Quality of whole gutted salmon in various bulk packages |
author_facet |
Sivertsvik, Morten Rosnes, Jan Vorre, Aase Randell, Kati Ahvenainen, Raija Bergslien, Helge |
author_sort |
Sivertsvik, Morten |
title |
Quality of whole gutted salmon in various bulk packages |
title_short |
Quality of whole gutted salmon in various bulk packages |
title_full |
Quality of whole gutted salmon in various bulk packages |
title_fullStr |
Quality of whole gutted salmon in various bulk packages |
title_full_unstemmed |
Quality of whole gutted salmon in various bulk packages |
title_sort |
quality of whole gutted salmon in various bulk packages |
publishDate |
1999 |
url |
https://cris.vtt.fi/en/publications/046f7834-762d-40a4-8bca-7659e5470084 https://doi.org/10.1111/j.1745-4557.1999.tb00172.x |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Sivertsvik , M , Rosnes , J , Vorre , A , Randell , K , Ahvenainen , R & Bergslien , H 1999 , ' Quality of whole gutted salmon in various bulk packages ' , Journal of Food Quality , vol. 22 , no. 4 , pp. 387-401 . https://doi.org/10.1111/j.1745-4557.1999.tb00172.x |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1111/j.1745-4557.1999.tb00172.x |
container_title |
Journal of Food Quality |
container_volume |
22 |
container_issue |
4 |
container_start_page |
387 |
op_container_end_page |
401 |
_version_ |
1766182522630176768 |