Effect of Carbon Dioxide Atmosphere on Microbial Growth and Quality of Salmon Slices

✍ Scribed by Pastoriza, Laura; Sampedro, Gabriel; Herrera, Juan J; Cabo, Marta L

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 468 KB
• Volume: 72
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199611)72:3<348::aid-jsfa666>3.0.co;2-o

✦ Synopsis

Salmon slices (Salmo salar) were packed under CO, and stored in a chill room at 2 f 1°C for 3 weeks. A study was carried out on the effect of CO, 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 CO, 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 C0,-stored samples after 10 days ice storage. Exudate values extended from 1 to 2% for C0,-stored samples after 10 and 20 days storage, respectively. Salmon slices can be stored under CO, at 2 f 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.