Quality of whole gutted salmon in various bulk packages

Quality attributes of whole, gutted salmon (Salmo salar) were observed duri ng chilled storage and transportation (<1C) in various bulk packages. The b ulk packages used were plastic pouches with whole salmon and modified atmos pheres (MA) (50% and 100% CO2), large tubs with whole salmon in MA (60% CO2 and air), and traditional EPS-packages with whole salmon. In all bulk pack ages, except traditional packages, half or less the normal amount of ice we re used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high CO2-content. Hig h CO2-content in the package inhibits bacterial growth more than low CO2-co ntent. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however und esirable effects on the appearance of whole salmon:faster graying of gills and loss of clearness in eyes.