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Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon ( Salmo salar ) Fillets
Author(s) -
Sivertsvik M.,
Rosnes J.T.,
Kleiberg G.H.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09668.x
Subject(s) - modified atmosphere , salmo , shelf life , food science , bacterial growth , chemistry , food preservation , fishery , fish <actinopterygii> , biology , bacteria , genetics
Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO 2 :N 2 60:40) and air was stored at superchilled (‐2 °C) and chilled (+4 °C) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 d of storage. The superchilled MA packaged salmon maintained a good quality, with negligible microbial growth (<1000 colony‐forming units [CFU]/g) for more than 24 d based on both sensory and microbial analyses (aerobic plate count, H2S‐producing, and psychrotrophic bacteria). Superchilled salmon in air had a 21‐d sensory shelf life, whereas MA and air‐stored fillets at chilled conditions was spoiled after 10 d and 7 d, respectively.