Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

The shelf life of salmon (Salmo salar), brined-smoked by vacuum impregnation was studied. Processed samples were packaged, in a high barrier metallized-thermosealable laminated film at 2 °C, under vacuum and in modified atmosphere (60% CO2 and 40% N2), respectively. Salmon samples, newly processed and stored for different times (up to 30 days), were analyzed chemically (pH, total volatile bases nitrogen, 2-thiobarbituric acid reactive substances) and physically (mechanical properties and colour) and for microbial growth. Under both storage conditions the product shelf-life was limited by microbial growth to 25 days and no relevant changes in chemical or physical parameters were observed. The influence of the storage conditions (vacuum and modified atmosphere) was only significant in the development of the mechanical properties, the product becoming harder and less juicy under vacuum.