Tidsskrift: Journal of Food Science, vol. 68, p. 1467–1472, 2003
Open Access: none
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.