Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon ( Salmo salar ) steaks

摘要: Selected microbial counts (total viable microbiota, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae), biochemical parameters [pH, total volatile nitrogen, nucleotide breakdown products, non-volatile amines, d(–) l(+)-lactic acids short-chain fatty acids] sensory attributes (colour odour) of refrigerated (2 °C) salmon (Salmo salar) steaks stored under CO2-enriched [CO2/air (20/80, v/v), CO2/air (40/60, v/v)] air atmospheres were determined. When compared with air, results showed shelf-life extension 6 days 15 for 20% 40% atmospheres, respectively. Microbial also revealed that the atmosphere was most effective packaging type salmon.