Abstract
Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin packaging and open air. All fillet portions were stored in refrigerated conditions at 4 °C. Physical and instrumentally determined sensory quality parameters, including water holding properties, pH, colour, texture and microbiological shelf life, were examined for three weeks. The results showed that both MAP and vacuum skin packaging gave comparable quality in drip loss, water holding capacity, texture and microbiological shelf life. Both packaging groups displayed increased lightness and decreased redness and yellowness throughout storage after filleting. Fillets kept in MAP had consistently lower pH with a darker, more reddish, and yellowish colour than skin packaged fillets. Fillets stored in air had the shortest microbiological shelf life (<13 days) even when they were portioned later. It is concluded that the microbiological shelf life of MAP and skin packaged fillets at 4 °C was around 18–20 days with a limit of 106 cfu/g and therefore effectively extends the microbiological shelf life of raw fillets by 1.5 times.
Highlights
Fish and fishery products are nutritious food which is increasingly popular worldwide
As Water holding capacity (WHC) is related to tender ness, juiciness, moisture and thereby weight retention and economic costs, producers prefer a product with high water holding capacity and low drip loss
This study aims to evaluate physical and instrumentally determined sensory quality parameters including drip loss, water holding capacity, micro biological shelf life, colour and texture on fillet portions of Atlantic salmon packed in modified atmospheric versus skin packaging under refrigerated storage
Summary
Fish and fishery products are nutritious food which is increasingly popular worldwide. High-quality food with an extended shelf life is essential for both producers and consumers. Quality is a broad term which can relate to sensory, biochemical, chemical, physical and microbiological aspects. Water holding capacity (WHC), defined as the ability of the muscle to hold water, is one of the most important quality parameters in fish. WHC is correlated to drip loss which is the exudate lost during thawing, storage or transport. As WHC is related to tender ness, juiciness, moisture and thereby weight retention and economic costs, producers prefer a product with high water holding capacity and low drip loss
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