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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
Pol. J. Food Nutr. Sci. 2024;74(4):323-339
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.
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