QUANTIFICATION OF THE PHYSICAL, CHEMICAL, AND SENSORY MODES OF DETERIORATION IN SOUS-VIDE PROCESSED SALMON

Abstract

Commercially processed sous-vide salmon was stored between 0C and 4C for 12 weeks to quantify various possible physical, chemical, and sensory modes of deterioration. Two types of packages were studied: (1) a two- web coextrusion using nylon/ethyl vinyl alcohol (EVOH)/linear low density polyethylene (LLDPE) as the forming layer and nylon/polyvinylidene chloride (PVDC)/LLDPE as the nonforming web and (2) a nylon/LLDPE pouch. Drip volume of the nylon/LLDPE samples increased at a rate about one and one half times that of the PVDC/EVOH samples. Total nitrogen concentration in the total drip volume/fillet increased similarly for both package types. Nonprotein concentration in the total drip/fillet increased in the nylon/LLDPE samples at a rate twice that of the PVDC/EVOH samples, while nonprotein nitrogen concentration in the nylon/LLDPE samples increased at a rate about one and a half times that of the PVDC/EVOH samples. Thiobarbituric acid (TBA) assays indicated increasing values during storage, but did not indicate rancidity. Sensory evaluation results showed that the salmon was acceptable up through 12 weeks of storage.