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. 2023 Dec 20;13(1):19.
doi: 10.3390/foods13010019.

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

Sherry Stephanie Chan  1 , Birgitte Moen  2 , Trond Løvdal  1 , Bjørn Roth  1 , Astrid Nilsson  3 , Marit Kvalvåg Pettersen  2 , Bjørn Tore Rotabakk  1
Affiliations

Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays

Sherry Stephanie Chan et al. Foods. .

Abstract

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.

Keywords: Atlantic salmon; circular economy; modified atmosphere packaging; packaging materials; quality; shelf life; sub-chilling.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Graphical illustration of the experimental setup. RSW and ice represent whole storage in RSW or ice, respectively. R and L represent right and left fillets. RP and RH represent portions where whole fish were stored in RSW before MAP in CPET or HDPE trays. IP and IH represent portions where whole fish were stored on ice before MAP in CPET or HDPE trays.
Figure 2
Figure 2
A graphical illustration of fillet portions A, B, and C from the same fillet, where quality analyses were performed in each portion. “Micro” and “WHC” indicate microbiology and water-holding capacity samples, respectively. “Frozen” in portions B and C indicates samples frozen at −80 °C for further analyses of salt content and lipid oxidation, respectively.
Figure 3
Figure 3
(A) Temperature profile of ice- and RSW-stored fish during the initial 7-day storage period. (B) Carbon dioxide level (%) (n = 18; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p = 0.500) and (C) oxygen level (%) (n = 18; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p = 0.001; chilling x packaging: p = 0.029) of packaged portions on IP (ice, CPET) and IH (ice, HDPE) for 21 days, and RP (RSW, CPET) and RH (RSW, HDPE) for 56 days.
Figure 4
Figure 4
(A) Weight gain (n = 10; GLM; storage day: p < 0.001; chilling: p < 0.001) and (B) water-holding capacity (n = 10; GLM; storage day: p < 0.001; chilling: p = 0.205) of ice- and RSW-stored fish during the initial 7-day storage period. (C) Drip loss (n = 18; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p < 0.001; position of portion in fillet: p = 0.040; chilling × packaging: p < 0.001) and (D) water-holding capacity (n = 18; GLM; storage day: p = 0.594 chilling: p = 0.019; packaging: p = 0.968) of packaged portions on IP (ice, CPET) and IH (ice, HDPE) for 21 days, and RP (RSW, CPET) and RH (RSW, HDPE) for 56 days.
Figure 5
Figure 5
(A) Off-odor evaluation of packaged portions (n = 6; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p = 0.976; judge: p < 0.001; chilling x packaging: p = 0.048) on IP (ice, CPET) and IH (ice, HDPE) for 21 days, and RP (RSW, CPET) and RH (RSW, HDPE) for 56 days. (B) Total psychrotrophic counts (n = 6; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p = 0.174), (C) total mesophilic counts (n = 6; GLM; storage day: p < 0.001; chilling: p < 0.001; packaging: p = 0.073), and (D) hydrogen producing sulphide bacterial counts (n = 6; GLM; storage day: p < 0.001; chilling: p = 0.535; packaging: p = 0.006; chilling × packaging: p = 0.048) of packaged portions on IP (ice, CPET) and IH (ice, HDPE) for 21 days, and RP (RSW, CPET) and RH (RSW, HDPE) for 56 days.
Figure 6
Figure 6
Estimated bacterial counts of the dominating (average above 0.02% across all samples) taxa (Photobacterium, Brochothrix, Aliivibrio, Pseudomonas, Shewanella, Carnobacterium, and Yersiniaceae) of (A) ice-stored fish and (B) RSW-stored fish in their respective packaging trays (CPET and HDPE) during storage (14, 21, and 49 days). The average of parallels (2–5) for the different packaging trays is represented with the standard deviation. The values are based on the relative amounts (%) from the Illumina partial 16S rRNA gene sequencing and the total aerobic psychotropic counts of bacteria in the samples (log10 (relative values × CFU/g)).
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