Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon ( Salmo salar ) Fillets

Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO 2 :N 2 60:40) and air was stored at superchilled (‐2 °C) and chilled (+4 °C) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 d of storage. The superchilled MA packaged salmon maintained a good quality, with negligible microbial growth (<1000 colony‐forming units [CFU]/g) for more than 24 d based on both sensory and microbial analyses (aerobic plate count, H2S‐producing, and psychrotrophic bacteria). Superchilled salmon in air had a 21‐d sensory shelf life, whereas MA and air‐stored fillets at chilled conditions was spoiled after 10 d and 7 d, respectively.