Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres

• Published in: Journal of food science Vol. 67; no. 6; pp. 2362 - 2374
• Main Authors: Fletcher, G.C, Summers, G, Corrigan, V, Cumarasamy, S, Dufour, J.P
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: adenosine triphosphate; air; bacteria; Biological and medical sciences; carbon; color; drip loss; fillets; Fish; Fish and seafood industries; Food industries; Food packaging; Food preservation; Food science; Fundamental and applied biological sciences. Psychology; hypoxanthine; king salmon (Oncorhynchus tshawytscha); modified atmosphere packaging (MAP); nitrogen; Oncorhynchus tshawytscha; peroxide value; quality index method; salmon; sensory properties; spoilage; spoilage indicators; texture; thiobarbituric acid; total volatile basic nitrogen; trimethylamine; Edible fish; Refrigerated storage; Microbiological testing; Salmon; Organoleptic properties; Biogenic amine; Food preservation; Sensory analysis; Shelf life; Oxidation; Conditioning; Modified atmosphere
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb09555.x

King salmon (Oncorhynchus tshawytscha) packaged in air (AIR), nitrogen (N2), or 40:60 carbon dioxide:nitrogen (CO2N2) was stored (0 °C) for 18, 25, and 54 d, respectively. Air packs (AIR9) were also stored at 9 °C for 4 d. A quality index (QI) method was developed to monitor sensory quality of cooked salmon. First detection of spoilage was 1.5, 15, 15, and 21 d for AIR9, AIR, N2, and CO2N2 treatments respectively. Total aerobic and sulfide-producing bacteria, pH, drip loss, Eh, color, texture, ATP derivatives, trimethylamine, total volatile base nitrogen, thiobarbituric acid numbers, and peroxide values were determined. Only total aerobic counts and hypoxanthine were indicators of sensory deterioration across treatments and times.