Tidsskrift: Journal of Food Science, vol. 74, p. M242–M249–1, 2009
Open Access: none
Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO2 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 CO2 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 CO2 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 CO2 emitter and reduced g/p ratio gave similar or better results compared with traditional MAP, thus CO2 emitters are well suited for reduction of volume of MA packaged farmed salmon fillet pieces.