Biogenic amine content and shelf-life of salmon fillets packaged in modified atmospheres of low-level carbon monoxide and different carbon dioxide concentrations

• Autorzy: Akkaya E. , Colak H. , Hampikyan H. , Engin A.S. , Bingol E.B.
• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to determine the biogenic amine levels and quality parameters of Atlantic salmon fillets packaged with a low level of carbon monoxide and varied concentrations of carbon dioxide and stored at 1°C. For this purpose, ambient air packaging and modified atmosphere packaging (MAP) with gas mixtures of CO, CO2 and N2 (in a ratio of 0.4/30/69.6); CO2, N2 and O2 (in the ratios of 40/30/30, 50/30/20, and 60/30/10); and CO2 and N2 (in a ratio of 40/60) were applied. Salmon fillets were analyzed for biogenic amine contents and chemical, microbiological and sensorial properties during 27-day cold storage. The study results indicate that salmon fillets stored in cold storage undergo a deterioration process depending on storage time and packaging conditions. The thiobarbituric acid reactive substances, total volatile basic nitrogen and trimethylamine nitrogen values, and biogenic amine levels were lower in CO-MAP and 60% CO2-MAP compared to the air-packaged samples in extended storage period. Furthermore, 1.5–2 log bacterial inhibition was recorded in CO-MAP and 60% CO2-MAP, which allowed the products to be consumed up to day 21. However, the shelf-life of air-packaged salmon was limited to one week due to the signs of deterioration. In conclusion, modified atmosphere packaging with 0.4% CO and 60% CO2 significantly extended the shelf-life of cold-stored salmon fillets by maintaining quality characteristics of the products. These alternative gas concentrations can also be effective in the preservation of other fatty fish species under cold storage.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 4
• Opis fizyczny: p.323-339,fig.,ref.

Twórcy

autor

Akkaya E.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey

autor

Colak H.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey

autor

Hampikyan H.

autor

Engin A.S.

• Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, İstanbul Beykent University, 34500 Buyukcekmece, İstanbul, Turkey

autor

Bingol E.B.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey

Identyfikatory

DOI

10.31883/pjfns/194650