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Effect of Carbon Dioxide Atmosphere on Microbial Growth and Quality of Salmon Slices
- Source :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Publication Year :
- 1996
- Publisher :
- Wiley, 1996.
-
Abstract
- 5 páginas, 3 figuras<br />Salmon slices (Salmo salar) were packed under CO2 and stored in a chill room at 2±1°C for 3 weeks. A study was carried out on the effect of CO2 atmosphere on bacterial growth as well as on chemical deterioration (pH, total volatile bases, (TVB), trimethylamine (TMA), lipid oxidation) and sensory features (exudation, raw fish odour, cooked fish flavour). Results were compared with a control stored in air. Salmon slices stored under CO2 had a shelf-life of nearly twice as long as those in air, having lower bacterial counts, pH, TMA and TVB, as well as improved sensory features after 18 days at 2±1°C. Exudation was not significantly different between control and CO2-stored samples after 10 days ice storage. Exudate values extended from 1 to 2% for CO2-stored samples after 10 and 20 days storage, respectively. Salmon slices can be stored under CO2 at 2±1°C for about 18 days, with no substantial loss of quality. Shelf-life can vary depending upon the state of fish, handling practices, initial bacterial load and storage temperature.<br />support of Freiremar SA (Vigo-Spain) and of the Comisih Interministerial de Ciencia y Tecnologia (CICYT) within the Research Project ALI93-0714-C02-01
- Subjects :
- Total volatile bases trymethylanine
Nutrition and Dietetics
biology
Microflora
Organoleptic
Sensory analyses
Trimethylamine
Mineralogy
Bacterial growth
Shelf life
biology.organism_classification
Quality
chemistry.chemical_compound
Carbon dioxide
chemistry
Lipid oxidation
Salmon
Modified atmosphere
Food science
Salmo
Agronomy and Crop Science
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10970010 and 00225142
- Volume :
- 72
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi.dedup.....9547cfe78dd955a24643627b48db4d73