Abstract
The effect of natural additives, superchilling, and modified atmosphere packaging (MAP) on the shelf-life of Atlantic Salmon ( Salmo salar) fillets was investigated. The variables analyzed were: gas concentration (CO 2:N 2), gas-to-product volume (g/p) ratio and type of natural additive. Experiments were monitored by sensory, chemical, and microbiological analyses. Natural additives did not improve salmon shelf-life. The greatest extension of shelf life was reached by a combination of superchilling and MAP. The samples with the highest CO 2 concentration (90%) and g/p ratio of 2.5 showed the highest shelf-life: 22 days vs. 11 days (control sample). Microbial analysis determined the ultimate shelf-life.
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