Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres

Abstract

King salmon (Oncorhynchus tshawytscha) packaged in air (AIR), nitrogen (N2), or 40:60 carbon dioxide:nitrogen (CO2N2) was stored (0 8C) for 18, 25, and 54 d, respectively. Air packs (AIR9) were also stored at 9 8C 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 sulfideproducing 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.

Argon Modified Atmosphere Packaging for Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

“…Oxygen (see Figure 1) decreased in trays under air during the experiment and was close to 0.3% after 15 days of storage. Oxygen levels in the trays showed similar trends of decline with storage to those reported by Fletcher et al (2002) for king salmon (Oncorhynchus tshawytscha) fillets stored under different atmospheres. Carbon dioxide levels increased and reached 18% at the end of the experiment.…”

Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere

“…Reduction in CO 2 between the initial sampling and the 20th day of storage was also observed by Barnett, Conrad, and Nelson (1987). Changes in the first week of storage are likely to be due to dissolution of CO 2 into the trout flesh as reported by Reddy et al (1997) while changes in the last 3 weeks are the result of microbial activity (Fletcher, Summers, Corrigan, Cumarasamy, & Dufour, 2002).…”

“…2) pattern different for fish portions stored under air-CO 2 than for those stored under N 2 -CO 2 . Increasing drip loss was observed in lean fish such as cod Gadus morhua (Guldager, Bøknaes, Østerberg, Nielsen, & Dalgaard, 1998), red snapper Sebastes sp (Gerdes & Santos Valdez, 1991), seabass Lates calcalifer (Masniyom, Benjakul, & Visessanguan, 2002) and more fatty fish such as King salmon Oncorhynchus tshawytscha (Fletcher et al, 2002). At the end of the storage period, drip loss for trays under air were the highest (Po0:05).…”

Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

“…Cooking loss in salmon muscle was determined according to Fletcher et al (2002). At each sampling time, 4 cm x 4 cm x 2 cm steaks were removed according to the extraction distribution expressed in Figure 1.…”