Relationship Between Package Permeability and Shelf Life for Sous-Vide Processed Salmon, 1991 Polymers, Laminations & Coatings Conference Proceedings

Sous-vide, meaning "under vacuum" in French, is a technique of food processing whereby freshly prepared foods are vacuum sealed into individual packages, pasteurized, then stored at refrigerated temperatures. Since the food is cooked in the package, all natural juices, flavor, color, and nutritive values are maintained to close to original levels. There has been considerable interest in this concept in the gourmet food service sector because of extended shelf life, portion control, and labor reduction. The product is stored at refrigerated temperatures but there is little data on shelf life, particularly with regard to any package variables. Commercially processed sous-vide salmon were packaged in two materials: 1.) a two web system: 100 gauge biaxially oriented nylon/l mil EVOH/2 mil LLDPE as the forming web: 60 gauge PVDC coated nylon/ 2 mil LLDPE, as the non forming web and 2.) a 60 gauge nylon/2 mil LLDPE pre-formed pouch. Samples were stored under refrigerated conditions for 12 weeks. They were evaluated for physical, chemical, and sensory modes of deterioration. Although both variables were acceptable after 12 weeks storage, the nylon/ EVOH/ LLDPE variable offered greater protection from drip loss, fat oxidation, and fishy aroma than did the nylon/LLDPE. This was attributed to the superior oxygen barrier of this structure.