Efficacy of an aromatic vinegar in reducing psychrotrophic bacteria and biogenic amines in salmon fillets (Salmo salar) stored in modified atmosphere packaging

• Published in: Polish Journal of Food and Nutrition Sciences
• Main Authors: Jessica Di Toro, Raffaella Branciari, Rossana Roila, Serena Altissimi, Haiyang Jang, Kang Zhou, Simona Perucci, Michela Codini, David Ranucci
• Other Authors: DI TORO, Jessica, Branciari, Raffaella, Roila, Rossana, Altissimi, Serena, Jang, Haiyang, Zhou, Kang, Perucci, Simona, Codini, Michela, Ranucci, David
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2019
• Subjects: salmon; vinegar; spoilage bacteria; MAP; biogenic amines; Salmo salar
• Online Access: http://hdl.handle.net/11391/1456113; https://doi.org/10.31883/pjfns/112643

Salmon esh 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 llets (Salmo salar), sprayed with an aromatic vinegar and stored in modi ed 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.