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Abstract
Different packaging conditions of salt-cured cod fillets were studied during 2-years chilled storage. Yield and quality of salt-cured Atlantic cod fillets packed in sealed polystyrene boxes or in traditional cardboard boxes were compared. After 4 months, yield decreased by approximately 10% and decreased further when packed in cardboard boxes. Lipid oxidation was low after 12 months, and no microbiological spoilage was registered. The total amount of bacteria in the fish reduced with storage time, independent of packaging. The reddish color of halophilic bacteria was detected after 7–8 weeks at 18°C, but not if packed with MAP.
The authors wish to thank the staff at Møre Research: Ann Helen Hellevik, Andreas Wammer, and Wenche Emblem Larssen. Reidun Dahl at Nofima Marine is thanked for skillful assistance with analysis. The companies Roger AS and Polimoon AS are also thanked for helpful contributions to the project. The Norwegian Seafood Federation (FHL-Bacalao Forum) by Gunnar Kolbeinsson and Arnt Olav Aarseth has coordinated the project. The project had been financed by FHL-Bacalao Forum and EU project FAIR-CT98-4179-DESCOD.