Chan Sherry Stephanie, Moen Birgitte, Løvdal Trond, Roth Bjørn, Nilsson Astrid, Pettersen Marit Kvalvåg, Rotabakk Bjørn Tore
Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway.
Department of Food Safety and Quality, Nofima AS, 1433 Ås, Norway.
Foods. 2023 Dec 20;13(1):19. doi: 10.3390/foods13010019.
This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at -1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.
本研究调查了在两种可回收单一材料托盘（聚对苯二甲酸乙二醇酯，高密度聚乙烯）中对去内脏整条三文鱼进行亚低温处理以及在-1°C下采用气调包装进行亚低温储存的效果。测定了质量参数，包括持水性能、盐分含量、颜色、质地、脂质氧化以及感官和微生物货架期。还测定了包装的氧气透过率。与传统的冰藏鱼相比，亚低温处理使鱼体重增加了0.4%，持水能力更好，盐分含量更高。亚低温储存的鱼感官品质明显更好，微生物货架期长达49天。储存期间发光杆菌是主要细菌。包装在聚对苯二甲酸乙二醇酯托盘里的三文鱼滴损率高于高密度聚乙烯托盘，但脂质氧化速率较低（1-戊烯-3-醇）。我们的结果表明，通过亚低温处理显著延长货架期是可行的，无需使用冰。此外，使用可回收托盘进行包装有助于实现循环经济，同时不影响食品质量。
