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dc.contributor.authorChan, Sherry Stephanie
dc.contributor.authorSkare, Maren
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorSivertsvik, Morten
dc.contributor.authorLerfall, Jørgen
dc.contributor.authorLøvdal, Trond
dc.contributor.authorRoth, Bjørn
dc.identifier.citationLWT : Lebensmittel-Wissenschaft + Technologie. 2021, 146, .en_US
dc.description.abstractFresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin packaging and open air. All fillet portions were stored in refrigerated conditions at 4 °C. Physical and instrumentally determined sensory quality parameters, including water holding properties, pH, colour, texture and microbiological shelf life, were examined for three weeks. The results showed that both MAP and vacuum skin packaging gave comparable quality in drip loss, water holding capacity, texture and microbiological shelf life. Both packaging groups displayed increased lightness and decreased redness and yellowness throughout storage after filleting. Fillets kept in MAP had consistently lower pH with a darker, more reddish, and yellowish colour than skin packaged fillets. Fillets stored in air had the shortest microbiological shelf life (<13 days) even when they were portioned later. It is concluded that the microbiological shelf life of MAP and skin packaged fillets at 4 °C was around 18–20 days with a limit of 106 cfu/g and therefore effectively extends the microbiological shelf life of raw fillets by 1.5 times.en_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.titleEvaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skinen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.source.journalLWT : Lebensmittel-Wissenschaft + Technologieen_US
dc.description.localcodeThis is an open access article distributed under the terms of the Creative Commons CC-BY license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US

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