Salmon in modified atmospheres using high- and low-barrier packaging materials

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% CO2, 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.