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Title

Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slices

AuthorsPastoriza, Laura CSIC; Sampedro, Gabriel CSIC; Rodríguez Herrera, Juan José CSIC ORCID; López Cabo, Marta CSIC ORCID
KeywordsSalmon
Quality
Carbon dioxide
Microflora
Total volatile bases trymethylanine
Sensory analyses
Issue Date1996
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 72(3): 348-352 (1996)
AbstractSalmon 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.
Description5 páginas, 3 figuras
Publisher version (URL)http://dx.doi.org/10.1002/(SICI)1097-0010(199611)72:3<348::AID-JSFA666>3.0.CO;2-O
URIhttp://hdl.handle.net/10261/59541
DOIhttp://dx.doi.org/10.1002/(SICI)1097-0010(199611)72:3<348::AID-JSFA666>3.0.CO;2-O
ISSN0022-5142
E-ISSN1097-0010
Appears in Collections:(IIM) Artículos
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