title: 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.
authors.affiliation: Nofima Mat AS, Osloveien 1, N-1430 As, Norway. anlaug.hansen@nofima.no
authors.forename: Anlaug Adland
authors.initials: AA
authors.lastname: Hansen
authors.forename: Turid
authors.initials: T
authors.lastname: Mørkøre
authors.forename: Knut
authors.initials: K
authors.lastname: Rudi
authors.forename: Marit
authors.initials: M
authors.lastname: Rødbotten
authors.forename: Frøydis
authors.initials: F
authors.lastname: Bjerke
authors.forename: Thomas
authors.initials: T
authors.lastname: Eie
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D018407:Bacterial Physiological Phenomena; D002245:Carbon Dioxide; D003080:Cold Temperature; D015169:Colony Count, Microbial; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development; D009584:Nitrogen; D009812:Odorants / Q000517:prevention & control; D010776:Photobacterium / Q000235:genetics / Q000254:growth & development; D010858:Pigmentation; D011786:Quality Control; D020317:Salmo salar / Q000382:microbiology; D017747:Seafood / Q000382:microbiology; D013997:Time Factors; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide; D009584:Nitrogen