Salmon in modified atmospheres using high- and low-barrier packaging materials Salm???3n en atm???3sferas modificadas utilizando material de alta y baja barrera

摘要

The effectiveness of packaging material on the shelf-life of fresh salmon ( Salmo salar ) derived from aquaculture has been studied using an atmosphere rich in carbon dioxide and low in oxygen (80% CO 2 , 5% O 2 , 15% N 2 ). Multilayer materials with different permeability to the gases (with copolymers of ethylene-vinyl alcohol or of polyethylene) were used in the upper film and/or in the packaging tray. The effect of the material on the conservation of the salmon was determined on the basis of changes in the initial gas mixture and the quantification of chemical, microbiological, and sensory variables during storage. In general, the results show small differences between the two types of packaging and their influence on salmon conservation. The sensorial parameter mean values (color, odor, flavor and texture) were favorable to the low barrier material LB/LB at the end of the storage period (day 13) when the salmon in EVOH/LB was considered as rejected. Se ha estudiado la efectividad del material de envasado en la vida ???otil de salm???3n ( Salmo salar ) fresco procedente de la acuicultura, utilizando una atm???3sfera rica en di???3xido de carbono y baja en ox???-geno (80% CO 2 , 5% O 2 , 15% N 2 ). Los materiales multicapa con distinta permeabilidad a los gases (con copol???-meros de etileno-alcohol vin???-lico o polietileno) se utilizaron en la pel???-cula superior y/o en la bandeja de envasado. La valoraci???3n del efecto del material en la conservaci???3n del salm???3n se realiz???3 de acuerdo a los cambios en la mezcla gaseosa inicial y a la cuantificaci???3n de variables qu???-micas, microbiol???3gicas y sensoriales durante el almacenamiento. En general, los resultados muestran peque???±as diferencias entre los dos tipos de envasados y su influencia en la conservaci???3n del salm???3n. Los valores medios de los par????metros sensoriales (color, olor, sabor y textura) fueron favorables al material de baja barrera LB/LB al final del periodo de almacenamiento (d???-a 13), momento en que el salm???3n en EVOH/LB se consider???3 rechazado.