Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging
K. Fernández, E. Aspe and M. Roeckel
Food Control, Volume 20, Issue 11, November 2009, Pages 1036-1042
2009
บทคัดย่อ
The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon (Salmo salar) fillets was investigated. The variables analyzed were: gas concentration (CO2:N2), gas-to-product volume (g/p) ratio and type of natural additive. Experiments were monitored by sensory, chemical, and microbiological analyses. Natural additives did not improve salmon shelf-life. The greatest extension of shelf life was reached by a combination of superchilling and MAP. The samples with the highest CO2 concentration (90%) and g/p ratio of 2.5 showed the highest shelf-life: 22 days vs. 11 days (control sample). Microbial analysis determined the ultimate shelf-life.