December 22, 2009        

 

Chile discover methods to prolong fish shelf life

 

 

A combination of super-chilling and modified atmosphere packaging (MAP) can extend the shelf life of Atlantic salmon fillets by a further 11 days.

 

This was the findings of a study, which scientists said aims to evaluate the effect of the use of natural additives, superchilling, and modified atmosphere packaging (MAP) on shelf life of salmon. The scientists noted that there has not been previous research focused on such a preservation method.

"There are reports on the use of MAP on fish preservation; although unification of criteria is difficult due to differences in fish species, gas mixtures and storage temperatures," said the scientists.

Norway and Chile are the main producers of Atlantic salmon, and they export to countries such as the US, Japan and Germany. The scientists report that the shelf life of fresh fish is normally between seven to 11 days using traditional packaging, and the producer must ensure the product quality right to the final destination.

MAP works by replacing the normal atmosphere in the pack by a specified gas mix, the main components of which are oxygen, carbon dioxide and nitrogen. The modified atmosphere in the package helps prevent the growth of microbiological organisms and bio-chemical reactions and the consequent spoilage of goods.

It is reported to be a reliable and cost effective alternative to refrigeration or preservatives.

The researchers claim the success of MAP in extending seafood shelf life depends on many factors, including initial product quality, hygiene during slaughter, packing material selection, packing equipment, appropriate gas mixture and gas-to-product volume (g/p) ratio for the product.

 

"Maintenance of the process temperatures where the amount of CO₂ dissolved into the product and the storage temperature are the most critical factors," the researchers said.