Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 4, Pages 1467-1472Publisher
WILEY
DOI: 10.1111/j.1365-2621.2003.tb09668.x
Keywords
modified atmosphere packaging; superchilling; partial freezing; Atlantic salmon; shelf life
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Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO2:N-2 60:40) and air was stored at superchilled (-2 degreesC) and chilled (+4 degreesC) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 d of storage. The suprechilled 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 psychorotrophic bacteria). Superchilled salmon in air had a 21-d sensory shelf life, whereas MA and air-stored fillets at chilled conditions was spoiiled after 10 d and 7 d, respectively.
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