Journal
FOOD CONTROL
Volume 20, Issue 11, Pages 1036-1042Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.12.010
Keywords
Salmo salar; MAP; Natural preservatives
Categories
Funding
- FONDEF [D01/1107]
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The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon (Salmo solar) fillets was investigated. The variables analyzed were: gas concentration (CO2: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 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. (C) 2009 Elsevier Ltd. All rights reserved.
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