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 ±...
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crwiley:10.1002/jsfa.2055 2024-09-15T18:33:01+00:00 The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere Giménez, Begoña Roncalés, Pedro Beltrán, José A 2005 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 85, issue 6, page 1033-1040 ISSN 0022-5142 1097-0010 journal-article 2005 crwiley https://doi.org/10.1002/jsfa.2055 2024-08-09T04:25:26Z 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 Article in Journal/Newspaper Salmo salar Wiley Online Library Journal of the Science of Food and Agriculture 85 6 1033 1040 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
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 |
format |
Article in Journal/Newspaper |
author |
Giménez, Begoña Roncalés, Pedro Beltrán, José A |
spellingShingle |
Giménez, Begoña Roncalés, Pedro Beltrán, José A The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
author_facet |
Giménez, Begoña Roncalés, Pedro Beltrán, José A |
author_sort |
Giménez, Begoña |
title |
The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
title_short |
The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
title_full |
The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
title_fullStr |
The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
title_full_unstemmed |
The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar) fillets packaged in modified atmosphere |
title_sort |
effects of natural antioxidants and lighting conditions on the quality of salmon ( salmo salar) fillets packaged in modified atmosphere |
publisher |
Wiley |
publishDate |
2005 |
url |
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 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Journal of the Science of Food and Agriculture volume 85, issue 6, page 1033-1040 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.2055 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
85 |
container_issue |
6 |
container_start_page |
1033 |
op_container_end_page |
1040 |
_version_ |
1810474777658261504 |