Effect of Carbon Dioxide Atmosphere on Microbial Growth and Quality of Salmon Slices
| Autor: | Laura Pastoriza, Gabriel Sampedro, Marta López Cabo, Juan José Rodríguez Herrera |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
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 |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | 5 páginas, 3 figuras 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. support of Freiremar SA (Vigo-Spain) and of the Comisih Interministerial de Ciencia y Tecnologia (CICYT) within the Research Project ALI93-0714-C02-01 |
| Databáze: | OpenAIRE |
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