Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

Food Control

Volumn 21, Issue 6, 2010, Pages 857-862

  Fernández, Katherina ^a   Aspé, Estrella ^a   Roeckel, Marlene ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

MAP; Modeling; Modified atmosphere packaging; Salmo salar

Indexed keywords

SALMO SALAR;

EID: 75149142225     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.11.016     Document Type: Article

References (28)

1. Arkoudelos J., Stamatis N., and Samaras F. Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 °C. Food Microbiology 24 7-8 (2007) 728-735
2. Ashie I.N.A., Smith J.P., and Simpson B.K. Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition 36 1-2 (1996) 87-121
3. de la Hoz L., Lopez-Galvez D.E., Fernandez M., Hierro E., and Ordonez J.A. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar) steaks. European Food Research and Technology 210 3 (2000) 179-188
4. Deepak R.R., and Shashi P. Prediction of transient state in-pack respiratory behaviour of button mushrooms (Agaricus bisporus) under modified atmosphere packaging. Journal of Food Science and Technology - Mysore 44 1 (2007) 32-35
5. Devlieghere F., De Rudder T., and Debevere J. Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 33 3 (2000) 178-187
6. Devlieghere F., and Debevere J. Validation of a systematic approach to design equilibrium modified atmosphere packages for fresh-cut produce. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie 32 7 (1999) 425-432
7. Erkan N., Ozden O., Alakavuk D.U., Yildirim S.Y., and Inugur M. Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research and Technology 222 5-6 (2006) 667-673
8. Fernández K., Aspé E., and Roeckel M. Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control 20 11 (2009) 1036-1042
9. Geankoplis C.J. Procesos de transporte y operaciones unitarias. 3rd ed. (1982), Compañía Editorial Continental, México
10. Gonzalez, C. (2000). Effect of the use of modified atmospheres on the extension of shelf life of cold fresh Atlantic salmon. Paper presented at the eight international congress on engineering and food, México.
11. Goulas A.E., and Kontominas M.G. Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes. European Food Research and Technology 224 5 (2007) 545-553
12. HYC, S. A. P. (2002). Propuesta conceptuada de envase flexible para salmon en atmosfera modificada. Santiago.
13. Makino Y., Oshita S., Kawagoe Y., and Tanaka A. Simultaneous prediction of oxygen and carbon dioxide concentrations in a perforated pouch with light red tomato fruits by a mathematical model. Transactions of the Asabe 51 2 (2008) 559-565
14. Pastoriza L., Sampedro G., Herrera J.J., and Cabo M.L. Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slices. Journal of the Science of Food and Agriculture 72 3 (1996) 348-352
15. Pedrosamenabrito A., and Regenstein J.M. Shelf-life extension of fresh fish - a review 2. Preservation of fish. Journal of Food Quality 13 2 (1990) 129-146
16. Perry R.H., and Green D.W. Perry's chemical engineering handbook. 7th ed. (1997), Mc Graw Hill, USA
17. Poli B.M., Messini A., Parisi G., Scappini F., Vigiani V., Giorgi G., et al. Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice. International Journal of Food Science and Technology 41 4 (2006) 444-454
18. Rotabakk B.T., Lekang O.I., and Sivertsvik M. Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package. Journal of Food Engineering 82 3 (2008) 43-50 [Vol. 82, p. 43, 2007]
19. Rotabakk B.T., Lekang O.I., and Sivertsvik M. Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package. Journal of Food Engineering 84 3 (2008) 499 [Vol. 82, p. 43, 2007]
20. Rotabakk B.T., Wyller J., Lekang O.W., and Sivertsvik M. A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods. Journal of Food Engineering 85 4 (2008) 479-490
21. Simpson R., Almonacid S., and Acevedo C. Development of a mathematical model for MAP systems applied to non-respiring foods. Journal of Food Science 66 4 (2001) 561-567
22. Sivertsvik M. The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide. Lwt-Food Science and Technology 40 3 (2007) 430-438
23. Sivertsvik M., Jeksrud W.K., and Rosnes J.T. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37 2 (2002) 107-127
24. Sivertsvik M., and Jensen J.S. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: cooked meat products. Journal of Food Engineering 70 4 (2005) 499-505
25. Sivertsvik M., Rosnes J.T., and Jeksrud W.K. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: raw fish fillets. Journal of Food Engineering 63 4 (2004) 451-458
26. Sivertsvik M., Rosnes J.T., and Kleiberg G.H. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science 68 4 (2003) 1467-1472
27. Soccol M.C.H., and Oetterer M. Use of modified atmosphere in seafood preservation. Brazilian Archives of Biology and Technology 46 4 (2003) 569-580
28. Techavises N., and Hikida Y. Development of a mathematical model for simulating gas and water vapor exchanges in modified atmosphere packaging with macroscopic perforations. Journal of Food Engineering 85 1 (2008) 94-104