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Published 2003

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 68 , p. 1467–1472 , 2003

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Sivertsvik, Morten; Rosnes, Jan Thomas; Kleiberg, Gro Haugvaldstad

Issue : 4

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO2:N-2 60:40) and air was stored at superchilled (-2 degreesC) and chilled (+4 degreesC) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 d of storage. The suprechilled MA packaged salmon maintained a good quality, with negligible microbial growth (<1000 colony-forming units [CFU]/g) for more than 24 d based on both sensory and microbial analyses (aerobic plate count, H2S-producing, and psychorotrophic bacteria). Superchilled salmon in air had a 21-d sensory shelf life, whereas MA and air-stored fillets at chilled conditions was spoiiled after 10 d and 7 d, respectively.

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