Shelf-life extension on fillets of Atlantic Salmon ( Salmo salar) using natural additives, superchilling and modified atmosphere packaging

• Published in: Food control Vol. 20; no. 11; pp. 1036 - 1042
• Main Authors: Fernández, K., Aspe, E., Roeckel, M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2009
• Subjects: antibacterial properties; carbon dioxide; essential oils; fish fillets; food packaging; food preservation; food preservatives; food quality; food storage; Marine; microbiological quality; modified atmosphere packaging; natural additives; Natural preservatives; nitrogen; physicochemical properties; plant extracts; plate count; protein degradation; rosemary; Salmo salar; salmon; sensory evaluation; shelf life; supercooling; MAP; Salmo salar; Natural preservatives
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2008.12.010

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 (CO
2:N
2), 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 CO
2 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.