Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging
Salmon flesh 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 fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modifi...
Published in: | Polish Journal of Food and Nutrition Sciences |
---|---|
Main Authors: | , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Institute of Animal Reproduction and Food Research
2019
|
Subjects: | |
Online Access: | https://doi.org/10.31883/pjfns/112643 https://doaj.org/article/658cc698a5b94c3caf49bb82717c8ea7 |
id |
ftdoajarticles:oai:doaj.org/article:658cc698a5b94c3caf49bb82717c8ea7 |
---|---|
record_format |
openpolar |
spelling |
ftdoajarticles:oai:doaj.org/article:658cc698a5b94c3caf49bb82717c8ea7 2023-05-15T18:09:46+02:00 Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging Jessica Di Toro Raffaella Branciari Rossana Roila Serena Altissimi Haiyang Jiang Kang Zhou Simona Perucci Michela Codini David Ranucci 2019-11-01T00:00:00Z https://doi.org/10.31883/pjfns/112643 https://doaj.org/article/658cc698a5b94c3caf49bb82717c8ea7 EN eng Institute of Animal Reproduction and Food Research http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html https://doaj.org/toc/2083-6007 2083-6007 doi:10.31883/pjfns/112643 https://doaj.org/article/658cc698a5b94c3caf49bb82717c8ea7 Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 397-405 (2019) salmon vinegar spoilage bacteria map biogenic amines Nutrition. Foods and food supply TX341-641 article 2019 ftdoajarticles https://doi.org/10.31883/pjfns/112643 2022-12-31T12:56:45Z Salmon flesh 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 fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modified 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 beneficially 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. Article in Journal/Newspaper Salmo salar Directory of Open Access Journals: DOAJ Articles Polish Journal of Food and Nutrition Sciences 69 4 397 405 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
salmon vinegar spoilage bacteria map biogenic amines Nutrition. Foods and food supply TX341-641 |
spellingShingle |
salmon vinegar spoilage bacteria map biogenic amines Nutrition. Foods and food supply TX341-641 Jessica Di Toro Raffaella Branciari Rossana Roila Serena Altissimi Haiyang Jiang Kang Zhou Simona Perucci Michela Codini David Ranucci Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
topic_facet |
salmon vinegar spoilage bacteria map biogenic amines Nutrition. Foods and food supply TX341-641 |
description |
Salmon flesh 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 fillets ( Salmo salar ), sprayed with an aromatic vinegar and stored in modified 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 beneficially 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. |
format |
Article in Journal/Newspaper |
author |
Jessica Di Toro Raffaella Branciari Rossana Roila Serena Altissimi Haiyang Jiang Kang Zhou Simona Perucci Michela Codini David Ranucci |
author_facet |
Jessica Di Toro Raffaella Branciari Rossana Roila Serena Altissimi Haiyang Jiang Kang Zhou Simona Perucci Michela Codini David Ranucci |
author_sort |
Jessica Di Toro |
title |
Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
title_short |
Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
title_full |
Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
title_fullStr |
Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
title_full_unstemmed |
Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging |
title_sort |
efficacy of an aromatic vinegar in reducing psychrotrophic bacteria and biogenic amines in salmon fillets (salmo salar) stored in modified atmosphere packaging |
publisher |
Institute of Animal Reproduction and Food Research |
publishDate |
2019 |
url |
https://doi.org/10.31883/pjfns/112643 https://doaj.org/article/658cc698a5b94c3caf49bb82717c8ea7 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 397-405 (2019) |
op_relation |
http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html https://doaj.org/toc/2083-6007 2083-6007 doi:10.31883/pjfns/112643 https://doaj.org/article/658cc698a5b94c3caf49bb82717c8ea7 |
op_doi |
https://doi.org/10.31883/pjfns/112643 |
container_title |
Polish Journal of Food and Nutrition Sciences |
container_volume |
69 |
container_issue |
4 |
container_start_page |
397 |
op_container_end_page |
405 |
_version_ |
1766182420928790528 |