Quality of whole gutted salmon in various bulk packages

Morten Sivertsvik; Jan Thomas Rosnes; Aase Vorre; Kati Randell; Raija Ahvenainen; Helge Bergslien

doi:10.1111/j.1745-4557.1999.tb00172.x

Quality of whole gutted salmon in various bulk packages

Morten Sivertsvik^*, Jan Thomas Rosnes, Aase Vorre, Kati Randell, Raija Ahvenainen, Helge Bergslien

^*Corresponding author for this work

VTT Technical Research Centre of Finland

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

34 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 language	English
Pages (from-to)	387-401
Journal	Journal of Food Quality
Volume	22
Issue number	4
DOIs	https://doi.org/10.1111/j.1745-4557.1999.tb00172.x
Publication status	Published - 1999
MoE publication type	A1 Journal article-refereed

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title = "Quality of whole gutted salmon in various bulk packages",

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.",

author = "Morten Sivertsvik and Rosnes, \{Jan Thomas\} and Aase Vorre and Kati Randell and Raija Ahvenainen and Helge Bergslien",

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T1 - Quality of whole gutted salmon in various bulk packages

AU - Sivertsvik, Morten

AU - Rosnes, Jan Thomas

AU - Vorre, Aase

AU - Randell, Kati

AU - Ahvenainen, Raija

AU - Bergslien, Helge

PY - 1999

Y1 - 1999

N2 - 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.

AB - 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.

U2 - 10.1111/j.1745-4557.1999.tb00172.x

DO - 10.1111/j.1745-4557.1999.tb00172.x

M3 - Article

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VL - 22

SP - 387

EP - 401

JO - Journal of Food Quality

JF - Journal of Food Quality

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ER -

Quality of whole gutted salmon in various bulk packages

Abstract

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