Abstract
A scale-up parameter to ensure optimal conditions for packaging Atlantic Salmon ( Salmo salar) fillets using superchilling and a modified atmosphere system for different compositions of CO 2:N 2 gas mixture, product weight, and g/ p ratio; utilizing an integrated mathematical model for MAP systems at equilibrium was determined: the solubility. High correlation between the measured solubility and the theoretical solubility estimated with the model ( r 2 > 0.98). Also, an experimental validation based on bacteriological, sensory and physical–chemical analysis was done. Modeling will allow develop new products estimating the appropriate design parameters to ensure the shelf-life extension and to avoid package collapse.
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