EFFICACY OF AN AROMATIC VINEGAR IN REDUCING PSYCHROTROPHIC BACTERIA AND BIOGENIC AMINES IN SALMON FILLETS (SALMO SALAR) STORED IN MODIFIED ATMOSPHERE PACKAGING
Authors Di Toro J, Branciari R, Roila R, Altissimi M S, Jang H, Zhou K, Perucci S, Codini M, Ranucci D
Abstract Salmon esh 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 llets (Salmo salar), sprayed with an aromatic vinegar and stored in modi ed 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 bene cially 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.
Publish Date 2019
Volume 69 (4)
ISSN 1230-0322
DOI doi.org/10.31883/pjfns/112643
URL http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-2a3910a7-53ad-4093-aedb-403ca926d154
Journal Polish Journal of Food and Nutrition Sciences
Pages 397-405
PMID no