Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Publication fee
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
ORIGINAL ARTICLE
Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations
1
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey
2
Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, İstanbul Beykent University, 34500 Buyukcekmece, İstanbul, Turkey
3
Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, İstanbul Gelisim University, 34310 Avcilar, İstanbul, Turkey
Submission date: 2024-08-11
Acceptance date: 2024-10-15
Online publication date: 2024-11-05
Publication date: 2024-11-05
Corresponding author
Esra Akkaya
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Buyukcekmece, İstanbul, Turkey
KEYWORDS
TOPICS
ABSTRACT
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
FUNDING
The present work was supported by the Research Fund of İstanbul University-Cerrahpaşa, İstanbul, Turkey, Project no.TYO-2016-20400.
CONFLICT OF INTEREST
Authors declare no conflict of interests.
REFERENCES (52)
1.
Amanatidou, A., Schluter, O., Lemkau, K., Gorris, L.G.M., Smid, E.J., Knorr, D. (2000). Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innovative Food Science & Emerging Technologies, 1(2), 87-98. https://doi.org/10.1016/S1466-....
2.
AMSA (2012). Meat Color Measurement Guidelines. American Meat Science Association, Champaign, Il, USA.
3.
AOAC (2000). Official Method 971.14, Fish and other marine products, Trimethylamine nitrogen in seafood. Association of Official Analytical Chemists Arlington, VA, USA.
4.
AOAC (2005). Official Methods of Analysis of AOAC International (17th ed.) Association of Official Analytical Chemists, Washington, DC., USA.
5.
Arulkumar, A., Paramithiotis, S., Paramasiva, S. (2023). Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries, 8(4), 431-450. https://doi.org/10.1016/j.aaf.....
6.
Bogdanović, T., Petričević, S., Brkljača, M., Listeš, I., Pleadin, J. (2020). Biogenic amines in selected foods of animal origin obtained from the Croatian retail market. Food Additives & Contaminants: Part A, 37(5), 815-830. https://doi.org/10.1080/194400....
7.
Bulut, M., Okutan, G., Alwazeer, D., Boran, G. (2023). Hydrogen inclusion in modified atmosphere extends the shelf life of chilled rainbow trout fillets. Turkish Journal of Fisheries and Aquatic Sciences, 23(6), art. no. TRJFAS22515. https://doi.org/10.4194/TRJFAS....
8.
Chan, S.S., Rotabakk, B.T., Løvdal, T., Lerfall, J., Roth, B. (2021a). Skin and vacuum packaging of portioned Atlantic Salmon originating from refrigerated seawater or traditional ice storage. Food Packaging and Shelf Life, 30, art. no. 100767. https://doi.org/10.1016/j.fpsl....
9.
Chan, S.S., Skare, M., Rotabakk, B.T., Sivertsvik, M., Lerfall, J., Løvdal, T., Roth, B. (2021b). Evaluation of physical and instrumentally determined sensory attributes of Atlantic Salmon portions packaged in modified atmosphere and vacuum skin. LWT – Food Science and Technology, 146, art. no. 111404. https://doi.org/10.1016/j.lwt.....
10.
Conway, E.J., Byrne, A. (1933). An absorption apparatus for the micro-determination of certain volatile substances. I. The micro-determination of ammonia. Biochemical Journal, 27, 419-429.
11.
Cooksey, K. (2014). Chapter 19 – Modified atmosphere packaging of meat, poultry and fish. In: J.H. Han (Ed.), Innovations in Food Packaging, Academic Press, USA, pp. 475-493. https://doi.org/10.1016/B978-0....
12.
Cornforth, D.P., Hunt, M.C. (2008). Low-oxygen packaging of fresh meat with carbon monoxide: Meat quality, microbiology, and safety. In: The American Meat Science Association (AMSA) White Paper Series Number 2, USA.
13.
Çelebi Sezer, Y., Bulut, M., Boran, G., Alwazeer, D. (2022). The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel. Journal of Food Composition and Analysis, 112, art. no. 104688. https://doi.org/10.1016/j.jfca....
14.
Dadáková, E., Krízek, M., Pelikánová, T. (2009). Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry, 116(1), 365-370. https://doi.org/10.1016/j.food....
15.
De la Hoz, L., Lopez-Galvez, D., Fernandez, M., Hierro, E., Ordonez, J. (2000). Use of carbon dioxide enriched atmospheres in the refrigerated storage (2°C) of salmon (Salmo salar) steaks. European Food Research and Technology, 210, 179-188. https://doi.org/10.1007/PL0000....
16.
Djenane, D., Roncalés, P. (2018). Carbon monoxide in meat and fish packaging: Advantages and limits. Foods, 7(2), art. no. 12. https://doi.org/10.3390/foods7....
17.
EFSA (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Panel on Biological Hazards, European Food Safety Authority. EFSA J, 9(10), art. no. 2393. https://doi.org/10.2903/j.efsa....
18.
Esteves, E., Guerra, L., Aníbal, J. (2021). Effects of vacuum and modified atmosphere packaging on the quality and shelf-life of gray triggerfish (Balistes capriscus) fillets. Foods, 10(2), art. no. 250. https://doi.org/10.3390/foods1....
19.
EU (2013). European Union Commission Regulation (EU) No. 1019/2013 amending Annex I to Regulation (EC) No. 2073/2005 as regards histamine in fishery products.
20.
FAO/WHO (2018). Histamine in Salmonids: joint FAO/WHO literature review. Food and Agriculture Organization of the United Nations/World Health Organization. https://www.who.int/publicatio....
21.
FDA (2005). Compliance Policy Guide (CPG) Sec. 540.525 Decomposition and histamine raw, frozen tuna and mahi-mahi; canned tuna; and related species. Food and Drug Administration.
22.
Fernandez, K., Aspe, E., Roeckel, M. (2009). Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control, 20(11), 1036-1042. https://doi.org/10.1016/j.food....
23.
Fletcher, G.C., Summers, G., Corrigan, V., Cumarasamy, S., Dufour, J.P. (2002). Spoilage of king salmon (Oncorhynchus tshawytscha) fillets stored under different atmospheres. Journal of Food Science, 67(6), 2362-2374. https://doi.org/10.1111/j.1365....
24.
Fuentes-Amaya, L.F., Munyard, S., Fernandez-Piquer, J., Howieson, J. (2016). Sensory, microbiological and chemical changes in vacuum-packaged blue spotted emperor (Lethrinus sp), saddletail snapper (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer) and Atlantic salmon (Salmo salar) fillets stored at 4°C. Food Science & Nutrition, 4(3), 479-489. https://doi.org/10.1002/fsn3.3....
25.
Houicher, A., Bensid, A., Regenstein, J.M., Ozogul, F. (2021). Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review. Food Bioscience, 39, art. no. 100807. https://doi.org/10.1016/j.fbio....
26.
ISO (1998). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria-Colony-count technique at 30 degrees C (ISO Standard No. 15214:1998).
27.
ISO (2007). Sensory analysis. General guidance for the design of test rooms (ISO Standard No. 8589:2007).
28.
ISO (2008). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95 (ISO Standard No. 21527-1:2008).
29.
ISO (2010). Meat and meat products. Enumeration of presumptive Pseudomonas spp. (ISO Standard No. 13720:2010).
30.
ISO (2012). Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO Standard No. 8586:2012).
31.
ISO (2013). Microbiology of the food chain. Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30°C by the pour plate technique (ISO Standard No. 4833-1:2013).
32.
ISO (2016). Sensory analysis. Methodology-General guidance for establishing a sensory profile (ISO Standard No. 13299:2016).
33.
ISO (2017a). Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 1: General rules for the preparation of the initial suspension and decimal dilutions (ISO Standard No. 6887-1:2017).
34.
ISO (2017b). Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae-Part 2: Colony-count technique (ISO Standard No. 21528-2:2017).
35.
ISO (2017c). Microbiology of the food chain. Enumeration of Brochothrix spp.-Colony-count technique (ISO Standard No. 13722:2017).
36.
ISO (2019). Microbiology of the food chain. Horizontal method for the enumeration of psychrotrophic microorganisms (ISO Standard No. 17410:2019).
37.
Kritikos, A., Aska, I., Ekonomou, S., Mallouchos, A., Parlapani, F.F., Haroutounian, S.A., Boziaris, I.S. (2020). Volatilome of chill-stored European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging. Molecules, 25(8), art. no. 1981. https://doi.org/10.3390/molecu....
38.
Macé, S., Joffraud, J-J., Cardinal, M., Malcheva, M., Cornet, J., Lalanne, V., Chevalier, F., Sérot, T., Pilet, M.-F., Dousset, X. (2013). Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. International Journal of Food Microbiology, 160(3), 227-238. https://doi.org/10.1016/j.ijfo....
39.
Merlo, T.C., Contreras-Castillo, C.J., Saldaña, E., Barancelli, G.V., Dargelio, M.D.B., Yoshida, C.M.P., Ribeiro Junior, E.E., Massarioli, A., Venturini, A.C. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food Research International, 125, art. no. 108633. https://doi.org/10.1016/j.food....
40.
Milne, D., Powell, S.M. (2014). Limited microbial growth in Atlantic salmon packed in a modified atmosphere. Food Control, 42, 29-33. https://doi.org/10.1016/j.food....
41.
Ouahioune, L.A., Wrona, M., Nerín, C., Djenane, D. (2022). Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.). LWT – Food Science and Technology, 156, art. no. 113015. https://doi.org/10.1016/j.lwt.....
42.
Powell, S.M., Tamplin, M.L. (2012). Microbial communities on Australian modified atmosphere packaged Atlantic salmon. Food Microbiology, 30(1), 226-232. https://doi.org/10.1016/j.fm.2....
43.
Prester, L., Macan, J., Varnai, V.M., Orct, T., Vukušıć, J., Kıpčıć, D. (2009). Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22°C. Food Additives and Contaminants, 26(3), 355-362. https://doi.org/10.1080/026520....
44.
Qian, Y.-F., Liu, C.-C., Zhang, J.-J., Ertbjerg, P., Yang, S.-P. (2022). Effects of modified atmosphere packaging with caried CO2 and O2 concentrations on the texture, protein, and odor characteristics of salmon during cold storage. Foods, 11(22), art. no. 3560. https://doi.org/10.3390/foods1....
45.
Saraiva, C., Vasconcelos, H., de Almeida José, M.M.M. (2017). A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres. International Journal of Food Microbiology, 241, 331-339. https://doi.org/10.1016/j.ijfo....
46.
Secci, G., Parisi, G. (2016). From farm to fork: Lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1), 124-136. https://doi.org/10.1080/182805....
47.
Shrestha, S., Min, Z. (2006). Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. Journal of Food Engineering, 72(3), 254-260. https://doi.org/10.1016/j.jfoo....
48.
Sivertsvik, M., Rosnes, J.T., Kleiberg, G.H. (2003). Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science, 68(4), 1467-1472. https://doi.org/10.1111/j.1365....
49.
Summers, G., Wibisono, R.D., Hedderley, D.I., Fletcher, G.C. (2017). Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species. New Zealand Journal of Marine and Freshwater Research, 51(3), 393-405. https://doi.org/10.1080/002883....
50.
Surówka, K., Rzepka, M., Özoğul, F., Özoğul, Y., Surówka, B., Ligaszewski, M. (2021). Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravid. Food Chemistry, 346, art. no. 128904. https://doi.org/10.1016/j.food....
51.
Tsironi, T.N., Taoukis, P.S. (2018). Current practice and innovations in fish packaging. Journal of Aquatic Food Product Technology, 27(10), 1024-1047. https://doi.org/10.1080/104988....
52.
Zhang, X., Pan, C., Chen, S., Xue, Y., Wang, Y., Wu, Y. (2022). Effects of modified atmosphere packaging with different gas ratios on the quality changes of golden pompano (Trachinotus ovatus) fillets during superchilling storage. Foods, 11(13), art. no. 1943. https://doi.org/10.3390/foods1....
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
