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Spoilage of King Salmon ( Oncorhynchus tshawytscha ) Fillets Stored Under Different Atmospheres
Author(s) -
Fletcher G.C.,
Summers G.,
Corrigan V.,
Cumarasamy S.,
Dufour J.P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09555.x
Subject(s) - trimethylamine , food spoilage , chemistry , thiobarbituric acid , oncorhynchus , food science , nitrogen , aerobic bacteria , fish <actinopterygii> , fishery , biology , biochemistry , bacteria , antioxidant , genetics , organic chemistry , lipid peroxidation
King salmon ( Oncorhynchus tshawytscha ) packaged in air (AIR), nitrogen (N2), or 40:60 carbon dioxide:nitrogen (CO2N2) was stored (0 °C) for 18, 25, and 54 d, respectively. Air packs (AIR9) were also stored at 9 °C for 4 d. A quality index (QI) method was developed to monitor sensory quality of cooked salmon. First detection of spoilage was 1.5, 15, 15, and 21 d for AIR9, AIR, N2, and CO2N2 treatments respectively. Total aerobic and sulfide‐producing bacteria, pH, drip loss, E h , color, texture, ATP derivatives, trimethylamine, total volatile base nitrogen, thiobarbituric acid numbers, and peroxide values were determined. Only total aerobic counts and hypoxanthine were indicators of sensory deterioration across treatments and times.