Modified Atmosphere Storage of Chum Salmon (Oncorhynchus keta) Fillets

Abstract

The effects of elevated CO₂ levels in modified atmospheres on the preservation quality of chum salmon fillets were investigated. The fillets of chum salmon (Oncorhynchus keta) were held in the modified atmospheres (30% CO₂: 70% N₂, 50% CO₂: 50% N₂, 70% CO₂: 30% N₂) and 100% CO₂, and stored at 5°C and 10°C up to 6 days. Controls were stored similarly in air.
After 2 to 6 days of storage at both temperatures, the bacterial counts were lower in chum salmon stored in the CO₂-enriched atmospheres compared to samples stored in air. The CO₂ levels of more than 50% at 5°C and 70% at 10°C showed the effective inhibition of microbial growth, respectively. Moreover, a modified atmosphere containing 70% CO₂ was more effective than 100% O₂ on the inhibition of microbial growth of chum salmon fillets in this study.