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Effect of modified atmosphere packaging and superchilled storage on the shelf‐life of farmed ready‐to‐cook spotted wolf‐fish ( Anarhichas minor )
Author(s) -
Rosnes J. T.,
Kleiberg G. H.,
Sivertsvik M.,
Lunestad B. T.,
Lorentzen G.
Publication year - 2006
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.735
Subject(s) - modified atmosphere , shelf life , fish <actinopterygii> , food science , atmosphere (unit) , biology , fishery , environmental science , zoology , meteorology , geography
Modified atmosphere packaging (MAP) combined with superchilling (−1°C) was evaluated as a mild preservation method for farmed spotted wolf‐fish (Anarhichas minor). Portions were packaged in air and in CO2:N2 (60%:40%) atmosphere with a gas:product ratio of approximately 1, at superchilled (−1.0°C ± 0.2°C) or chilled (+4.0°C ± 0.2°C) temperatures. A reduced bacterial growth (p < 0.001), measured as aerobic plate counts (APC) and psychrotrophic bacteria, was observed in modified atmosphere (MA) packaged wolf‐fish at both −1°C and +4°C, compared to portions in air. MA‐packaged wolf‐fish had improved odour and flavour scores (p < 0.05), but also a higher drip loss than fish stored in air. A shelf‐life of 15 days was obtained at −1°C for MA‐packaged fish compared to 8–10 days in air, and at 4°C the shelf‐life was 13 days in MA and 6–8 days in air. Copyright © 2006 John Wiley & Sons, Ltd.