The effects of natural antioxidants and lighting conditions on the quality of salmon (Salmo salar) fillets packaged in modified atmosphere

The effect of lighting conditions (darkness, a low-UV colour-balanced lamp and supermarket fluorescents), along with the application of natural antioxidants (rosemary extract and ascorbic acid) on shelf-life of salmon (Salmo salar) fillets packaged in modified atmosphere and stored at 1 +/- 1 degrees C was studied. Darkness and lighting with low-UV colour-balanced lamps led to an extension of shelf-fife compared with conventional light, as assessed by a* values, lipid oxidation (TBARS value) and sensory evaluation. The application of natural antioxidants on the surface of MAP salmon fillets gave rise to a delay of lipid oxidation as well as an improvement of the sensory quality, mainly in the case of conventional fighting conditions. (c) 2005 Society of Chemical Industry.