The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar ) fillets packaged in modified atmosphere | Zendy

Giménez Begoña | Zendy; Roncalés Pedro | Zendy; Beltrán José A | Zendy

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The effects of natural antioxidants and lighting conditions on the quality of salmon ( Salmo salar ) fillets packaged in modified atmosphere

Author(s) -

Giménez Begoña,

Roncalés Pedro,

Beltrán José A

Publication year - 2005

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2055

Subject(s) - salmo , lipid oxidation , tbars , modified atmosphere , shelf life , food science , ascorbic acid , darkness , chemistry , antioxidant , fishery , biology , botany , fish <actinopterygii> , lipid peroxidation , biochemistry

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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