Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO₂ Emitter, Traditional MAP, and Vacuum

Abstract

Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO(2) and 40% N(2)) and in vacuum. The MA packages had a gas to product volume ratio (g/p ratio) of 3/1 (traditional MAP) and 1/1 (packaged with a CO(2) emitter). All the samples were stored at 1.2 degrees C for 25 d. The MA packages had lower bacterial growth during storage compared to vacuum packages. The analyses of 16S rRNA at day 22 indicated a similar bacterial diversity, independent of packaging methods, dominated by Photobacterium phosphoreum. The results therefore suggest that CO(2) inhibited total bacterial count, including, P. phosphoreum. Negative odors and liquid losses were detected earlier for the vacuum-packaged samples (8 d) compared to the MA samples (15 d) and higher levels were detected at the end of the storage period. The breaking strength (firmness) tended to be lower for the MA packaged samples compared with the vacuum samples after 15 d of storage, whereas the redness (a* value) and the yellowness (b* value) were significantly higher for the MA samples. In conclusion, MA packaging preserved the quality better during storage than vacuum packaging. MA packaging with a CO(2) emitter and reduced g/p ratio gave similar or better results compared with traditional MAP, thus CO(2) emitters are well suited for reduction of volume of MA packaged farmed salmon fillet pieces.

The microbiology of cold smoked salmon

“…The shelf life of vacuum packaged CSS kept under refrigerated conditions ( 4 C) is generally 3e5 weeks, as indicated by the producers (Leroi, Arbey, Joffraud, & Chevalier, 1996Rørvik et al, 1991). However, modified atmosphere packaging (MAP) has shown to improve shelf life compared to vacuum packaging in some studies (Cakli, Kilinc, Dincer, & Tolasa, 2006;Hansen et al, 2009;Paludan-Muller, Dalgaard, Huss, & Gram, 1998;Szabo & Cahill, 1999). A gas mixture of 70% CO 2 , 25% N 2, and 5% O 2 gave promising results for sliced CSS with respect to microbial, chemical, and sensory evaluation compared to mixtures with either more or less CO 2 (Civera, Amerio, & Parisi, 1993).…”

Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua )

“…On the other hand, an increased g/p ratio in a package of modified atmosphere can be compensated by use of a CO 2 emitter, which develops CO 2 gas after sealing the package. Studies performed on fillets from farmed Atlantic cod and Atlantic salmon have shown that a CO 2 emitter can compensate for a g/p ratio of 4/1 and 3/1, respectively (Hansen, Mørkøre, Rudi, Olsen & Eie, 2007;Hansen, Mørkøre, Rudi, Rødbotten et al, 2009). The CO 2 emitter additionally functions as a liquid absorbent pad, and it enables low g/p ratios without packaging collapse.…”

“…Odor of raw fish products, which can be characterized by use of different attributes related to fresh fish odor, microbial spoilage odor and oxidized odor, is one of the most important quality parameter used to determine whether fish is acceptable for consumption or not (Ólafsdóttir, 2005). CO 2 is reported to preserve initial freshness and inhibit the formation of odor associated spoilage, evaluated by different odor attributes that correspond well to bacterial counts (Hansen, Mørkøre, Rudi, Rødbotten et al, 2009;Hansen, Rødbotten, Eie, Lea, Rudi & Mørkøre, 2012). Prediction of sensory quality of cooked fish by measuring odor of raw fillets is also reported (Rødbotten, Lea & Ueland, 2009).…”

Development of a Rapid Real-Time PCR Method as a Tool To Quantify Viable Photobacterium phosphoreum Bacteria in Salmon (Salmo salar) Steaks

“…However, this packaging allows the growth of CO 2 -resistant bacteria, including Gram-positive lactic acid bacteria and the Gram-negative bacterium Photobacterium phosphoreum (2)(3)(4). The latter has been identified as the specific spoilage organism (SSO) responsible for trimethylamine production and sensory spoilage of MAP cod (5,6) and as the main spoilage bacterial species of several chilled marine fish, including cod, garfish, halibut, saithe, salmon, and shrimp (7)(8)(9)(10)(11)(12)(13)(14)(15).…”