Hoel, Sunniva

Jakobsen, Anita Nordeng

Lerfall, Jørgen

Rotabakk, Bjørn Tore

Skipnes, Dagbjørn

Waldenstrøm, Lene

English

NOFIMA Repository

Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods

Muyzer G.

Crossref

Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon ( Salmo salar

A comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2. This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave‐heated samples showed higher microbial growth; decreased shelf life; and darker (lower L*‐value), more reddish (higher a*‐value), and yellowish (higher b*‐value) colors compared to conventional‐heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2, independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave‐ or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter.acceptedVersionThis is the pre-peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/1750-3841.14384]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving

NTNU Open (Norwegian University of Science and Technology)

A comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2. This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave‐heated samples showed higher microbial growth; decreased shelf life; and darker (lower L*‐value), more reddish (higher a*‐value), and yellowish (higher b*‐value) colors compared to conventional‐heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2, independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave‐ or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter

NORA - Norwegian Open Research Archives

https://ntnuopen.ntnu.no/ntnu-xmlui/bitstream/11250/2579072/1/post-print%2bJFDS-2018-0940.pdf

Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods

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NTNU Open (Norwegian University of Science and Technology)

NORA - Norwegian Open Research Archives