Insulated food containers of different sizes are commonly used to preserve the quality of perishable fresh fish products during transport and storage. The aim of the study was to explore the effects of packaging solutions with various depths on the quality of iced and superchilled farmed Atlantic salmon (Salmo salar). Insulated containers of different depths (32, 42, and 60 cm) and 17‐cm deep expanded polystyrene (EPS) boxes were used to simulate transport and storage of the fish. The fish quality was evaluated after 4, 10, and 14 days of storage, where measurements on drip loss, texture, cooking yield, sensory evaluation, water and lipid distribution, and characteristics analysis in the fish muscle by nuclear magnetic resonance (NMR) spectroscopy were performed. Increased container depth from 32 to 42 cm increased the drip loss of superchilled salmon from 2.4% to 3.1% after 10 days of storage at −1°C. Iced storage of salmon for 10 days in EPS boxes resulted in less drip loss (0.5%) compared with superchilled salmon (1.5%) stored in EPS. The NMR analysis, sensory evaluation, texture analysis, and cooking yield did not reveal any major differences between salmon stored in containers of different depths. Iced storage increased pressure marks as compared with non‐iced, superchilled storage in insulated containers. The results indicate that transport of whole salmon in reusable insulated plastic containers with a depth of 60 cm is possible without major quality changes observed for up to 10 days.

中文翻译：

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食品容器深度对大西洋冰鲜和冰镇鲑鱼的质量和产量的影响

通常使用不同尺寸的隔热食品容器来保存运输和存储过程中易腐烂的鲜鱼产品的质量。该研究的目的是探讨不同深度的包装解决方案对冰冻和超冷养殖大西洋鲑鱼（Salmo salar）质量的影响。）。使用不同深度（32、42和60厘米）的绝缘容器和17厘米深的膨胀聚苯乙烯（EPS）箱来模拟鱼的运输和储存。在储存4天，10天和14天后评估鱼的质量，其中通过核磁共振（NMR）光谱测量滴水损失，质地，烹饪产量，感官评估，水和脂质分布以及鱼肌肉中的特征分析被执行。在-1°C下储存10天后，容器深度从32 cm增加到42 cm，使过冷鲑鱼的滴水损失从2.4％增加到3.1％。与在EPS中储存的超冷鲑鱼（1.5％）相比，在EPS盒子中将鲑鱼冰冻存储10天可减少滴水损失（0.5％）。NMR分析，感官评估，质地分析，蒸煮的产量并没有显示出在不同深度的容器中储存的鲑鱼之间的主要区别。与绝冷容器中的非冰过冷储存相比，冰储存增加了压力痕迹。结果表明，整个鲑鱼可以在深度为60厘米的可重复使用的绝缘塑料容器中运输，而在长达10天的时间内观察不到主要质量变化。