The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere
Abstract The effect of lighting conditions (darkness, a low‐UV colour‐balanced lamp and supermarket fluorescents), along with the application of natural antioxidants (rosemary extract and ascorbic acid) on shelf‐life of salmon ( Salmo salar ) fillets packaged in modified atmosphere and stored at 1 ±...
| Published in: | Journal of the Science of Food and Agriculture |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2005
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/jsfa.2055 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2055 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2055 |
| Summary: | Abstract The effect of lighting conditions (darkness, a low‐UV colour‐balanced lamp and supermarket fluorescents), along with the application of natural antioxidants (rosemary extract and ascorbic acid) on shelf‐life of salmon ( Salmo salar ) fillets packaged in modified atmosphere and stored at 1 ± 1 °C was studied. Darkness and lighting with low‐UV colour‐balanced lamps led to an extension of shelf‐life compared with conventional light, as assessed by a * values, lipid oxidation (TBARS value) and sensory evaluation. The application of natural antioxidants on the surface of MAP salmon fillets gave rise to a delay of lipid oxidation as well as an improvement of the sensory quality, mainly in the case of conventional lighting conditions. Copyright © 2005 Society of Chemical Industry |
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