Quality of whole gutted salmon in various bulk packages

Morten Sivertsvik (Corresponding Author), Jan Rosnes, Aase Vorre, Kati Randell, Raija Ahvenainen, Helge Bergslien

Research output: Contribution to journalArticleScientificpeer-review

31 Citations (Scopus)

Abstract

Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO2, large tubs with whole salmon in MA (60% CO2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C02‐content. High C02‐content in the package inhibits bacterial growth more than low C02‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes.
Original languageEnglish
Pages (from-to)387-401
JournalJournal of Food Quality
Volume22
Issue number4
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

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    Sivertsvik, M., Rosnes, J., Vorre, A., Randell, K., Ahvenainen, R., & Bergslien, H. (1999). Quality of whole gutted salmon in various bulk packages. Journal of Food Quality, 22(4), 387-401. https://doi.org/10.1111/j.1745-4557.1999.tb00172.x