Quality of Filleted Salmon in Various Retail Packages

Abstract

The quality attributes of salmon filleted and retail packed directly afier slaughtering or ajier transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO, + 60% h$ or 60% CO, + 40% Nj. Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The diflerences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum-packedsamples aper bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K-values determined with both HPLC and paper stnp methocis increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.

Prediction of optimal CO2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salar L.)

“…Dalgaard et al 20 reported increased liquid loss with increasing CO 2 concentrations for MA-packaged cod (48-100% CO 2 ), as confi rmed for MA-packed salmon (2 and 1.5% for 60 and 40% CO 2 , respectively). 15 In the present study, all the samples in 280 ml trays had similar levels of liquid loss despite different levels of CO 2 in the headspace. The samples in the 1800 ml trays had signifi cantly lower liquid loss compared with the 280 ml trays (Figure 3).…”

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

“…It has been reported that dissolved CO 2 in the products would decrease the waterholding capacity. 34 However, a significant effect was not found for salmon, 5 with a typical drip loss around 2% under 60% CO 2 atmospheres, compared to about 0.5% in air storage. For wolf-fish we found that the drip loss in MA-stored products at −1°C was about 2% higher than in air and that the…”

“…4 Gas composition (%) in headspace of modified atmosphere packaged wolf-fish. 5 Drip loss formed in package expressed as percentage of initial fish weight. 6 Scores from sensory evaluation.…”

“…Modified atmosphere packaging (MAP) has been shown to increase the shelf-life of many seafood products, such as catfish, 1 cod, 2,3 haddock and herring, 4 Atlantic salmon, 5,6 tilapia, 7 trout 8 and whiting. 9 To enhance and prolong the effect of MA, cooling capacity can be added to the products, using sub-zero temperatures, often called superchilling.…”

Combination of bulk storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hake

“…5,10,14±16 Randell and co-workers 17,18 reported a combination of bulk storage of whole salmon followed by packaging of ®llets of the same ®sh in retail packages. This combination of storage methods using adjusted atmospheres should increase the shelf-life of chilled whole gutted hake as well.…”