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...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2019-11-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html |
| _version_ | 1819119709242523648 |
|---|---|
| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-22T06:09:05Z |
| format | Article |
| id | doaj.art-658cc698a5b94c3caf49bb82717c8ea7 |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-12-22T06:09:05Z |
| publishDate | 2019-11-01 |
| publisher | Institute of Animal Reproduction and Food Research |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-658cc698a5b94c3caf49bb82717c8ea72022-12-21T18:36:18ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072019-11-0169439740510.31883/pjfns/112643112643Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere PackagingJessica Di Toro0Raffaella Branciari1Rossana Roila2Serena Altissimi3Haiyang Jiang4Kang Zhou5Simona Perucci6Michela Codini7David Ranucci8Department of Veterinary Medicine, University of Perugia, Via San Constanzo 4, 06123 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Constanzo 4, 06123 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Constanzo 4, 06123 Perugia, ItalyLaboratorio Bromatologia, Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini, 1, 06126 Perugia, ItalyCollege of Food Science, Sichuan Agricultural University, 46 Xinkang Rd, Ya’an, Sichuan, ChinaCollege of Food Science, Sichuan Agricultural University, 46 Xinkang Rd, Ya’an, Sichuan, ChinaFreelance researcher, ItalyDepartment of Pharmaceutical Science, University of Perugia, Via San Costanzo 4, 06123 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Constanzo 4, 06123 Perugia, ItalySalmon 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.http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.htmlsalmonvinegarspoilage bacteriamapbiogenic amines |
| spellingShingle | 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 Polish Journal of Food and Nutrition Sciences salmon vinegar spoilage bacteria map biogenic amines |
| title | 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_short | 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 |
| topic | salmon vinegar spoilage bacteria map biogenic amines |
| url | http://www.journalssystem.com/pjfns/Efficacy-of-an-aromatic-vinegar-in-reducing-psychrotrophic-bacteria-and-biogenic,112643,0,2.html |
| work_keys_str_mv | AT jessicaditoro efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT raffaellabranciari efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT rossanaroila efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT serenaaltissimi efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT haiyangjiang efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT kangzhou efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT simonaperucci efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT michelacodini efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging AT davidranucci efficacyofanaromaticvinegarinreducingpsychrotrophicbacteriaandbiogenicaminesinsalmonfilletssalmosalarstoredinmodifiedatmospherepackaging |