Quality of filleted salmon in various retail packages

Kati Randell; Tapani Hattula; Eija Skyttä; Morten Sivertsvik; Helge Bergslien; Raija Ahvenainen

doi:10.1111/j.1745-4557.1999.tb00180.x

Quality of filleted salmon in various retail packages

Kati Randell, Tapani Hattula, Eija Skyttä, Morten Sivertsvik, Helge Bergslien, Raija Ahvenainen^*

^*Corresponding author for this work

VTT Technical Research Centre of Finland

Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research

Research output: Contribution to journal › Article › Scientific › peer-review

53 Citations (Scopus)

Abstract

The quality attributes of salmon filleted and retail packed directly after slaughtering or after transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO₂+ 60% N₂ or 60% CO₂+ 40% N₂). Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The differences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum‐packed samples after bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K‐values determined with both HPLC and paper strip methods increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.

Original language	English
Pages (from-to)	483-497
Journal	Journal of Food Quality
Volume	22
Issue number	5
DOIs	https://doi.org/10.1111/j.1745-4557.1999.tb00180.x
Publication status	Published - 1999
MoE publication type	A1 Journal article-refereed

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title = "Quality of filleted salmon in various retail packages",

abstract = "The quality attributes of salmon filleted and retail packed directly after slaughtering or after transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO2+ 60% N2 or 60% CO2+ 40% N2). Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The differences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum‐packed samples after bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K‐values determined with both HPLC and paper strip methods increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.",

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AU - Randell, Kati

AU - Hattula, Tapani

AU - Skyttä, Eija

AU - Sivertsvik, Morten

AU - Bergslien, Helge

AU - Ahvenainen, Raija

PY - 1999

Y1 - 1999

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AB - The quality attributes of salmon filleted and retail packed directly after slaughtering or after transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO2+ 60% N2 or 60% CO2+ 40% N2). Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The differences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum‐packed samples after bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K‐values determined with both HPLC and paper strip methods increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.

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DO - 10.1111/j.1745-4557.1999.tb00180.x

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JO - Journal of Food Quality

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Quality of filleted salmon in various retail packages

Abstract

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