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

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 cooke...