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Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging
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Department of Veterinary Medicine, University of Perugia, Via San Constanzo 4, 06123 Perugia, Italy
Laboratorio Bromatologia, Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini, 1, 06126 Perugia, Italy
College of Food Science, Sichuan Agricultural University, 46 Xinkang Rd, Ya’an, Sichuan, China
Freelance researcher, Italy
Department of Pharmaceutical Science, University of Perugia, Via San Costanzo 4, 06123 Perugia, Italy
Submission date: 2019-06-27
Final revision date: 2019-09-18
Acceptance date: 2019-09-27
Online publication date: 2019-10-28
Publication date: 2019-11-18
Corresponding author
Raffaella Branciari   

Department of Veterinary Medicine, University of Perugia, Italy
Pol. J. Food Nutr. Sci. 2019;69(4):397-405
Salmon flesh spoilage can be greatly reduced through the use of preservation methods, using natural products combined with low temperature and packaging. Microbiological and physicochemical characteristics of fresh salmon fillets (Salmo salar), sprayed with an aromatic vinegar and stored in modified atmosphere packaging, were investigated. Fillets were kept at 4°C and sampled after 2 h and 3, 7 and 10 days. An untreated control group was used as well. Fish samples were analysed for microbiological (total viable count, Enterobacteriaceae, psychrotrophic microbial count, Pseudomonas spp.) and physicochemical (pH, colour, total volatile basic nitrogen, and biogenic amines) properties. Aromatic vinegar was found to beneficially contribute to the hygienic quality of the salmon, reducing microbial growth during storage and exerting a positive effect, mainly on psychrotrophic loads and Pseudomonas spp. The treatment had a positive effect on biogenic amine levels, showing lower values for histamine, putrescine, cadaverine, and tyramine.
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