Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging
Katherina Fernández, Estrella Aspé and Marlene Roeckel
Food Control, Volume 21, Issue 6, June 2010, Pages 857-862
2010
บทคัดย่อ
A scale-up parameter to ensure optimal conditions for packaging Atlantic Salmon (Salmo salar) fillets using superchilling and a modified atmosphere system for different compositions of CO2:N2 gas mixture, product weight, and g/p ratio; utilizing an integrated mathematical model for MAP systems at equilibrium was determined: the solubility. High correlation between the measured solubility and the theoretical solubility estimated with the model (r2 > 0.98). Also, an experimental validation based on bacteriological, sensory and physical–chemical analysis was done. Modeling will allow develop new products estimating the appropriate design parameters to ensure the shelf-life extension and to avoid package collapse.