Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres
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 cooke...
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| Veröffentlicht in: | Journal of food science 2002-08, Vol.67 (6), p.2362-2374 |
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| container_title | Journal of food science |
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| creator | Fletcher, G.C Summers, G Corrigan, V Cumarasamy, S Dufour, J.P |
| description | 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, Eh, 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. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb09555.x |
| format | Article |
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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, Eh, 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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2002.tb09555.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>adenosine triphosphate ; air ; bacteria ; Biological and medical sciences ; carbon ; color ; drip loss ; fillets ; Fish ; Fish and seafood industries ; Food industries ; Food packaging ; Food preservation ; Food science ; Fundamental and applied biological sciences. Psychology ; hypoxanthine ; king salmon (Oncorhynchus tshawytscha) ; modified atmosphere packaging (MAP) ; nitrogen ; Oncorhynchus tshawytscha ; peroxide value ; quality index method ; salmon ; sensory properties ; spoilage ; spoilage indicators ; texture ; thiobarbituric acid ; total volatile basic nitrogen ; trimethylamine</subject><ispartof>Journal of food science, 2002-08, Vol.67 (6), p.2362-2374</ispartof><rights>2003 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Aug 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4682-6c90a4b9888be6647aee3c535c4d022cdc1109b4c9e636e203cdcc92b2c63fc13</citedby><cites>FETCH-LOGICAL-c4682-6c90a4b9888be6647aee3c535c4d022cdc1109b4c9e636e203cdcc92b2c63fc13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2002.tb09555.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2002.tb09555.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13884528$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Fletcher, G.C</creatorcontrib><creatorcontrib>Summers, G</creatorcontrib><creatorcontrib>Corrigan, V</creatorcontrib><creatorcontrib>Cumarasamy, S</creatorcontrib><creatorcontrib>Dufour, J.P</creatorcontrib><title>Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres</title><title>Journal of food science</title><description>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, Eh, 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.</description><subject>adenosine triphosphate</subject><subject>air</subject><subject>bacteria</subject><subject>Biological and medical sciences</subject><subject>carbon</subject><subject>color</subject><subject>drip loss</subject><subject>fillets</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Food preservation</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hypoxanthine</subject><subject>king salmon (Oncorhynchus tshawytscha)</subject><subject>modified atmosphere packaging (MAP)</subject><subject>nitrogen</subject><subject>Oncorhynchus tshawytscha</subject><subject>peroxide value</subject><subject>quality index method</subject><subject>salmon</subject><subject>sensory properties</subject><subject>spoilage</subject><subject>spoilage indicators</subject><subject>texture</subject><subject>thiobarbituric acid</subject><subject>total volatile basic nitrogen</subject><subject>trimethylamine</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkl1v0zAUhiMEEmXsN8yaBGIXCf6OzRXTRsfHtF1k1a6Q5bhOk-LGnZ1q7b_HUSqQuMM31jl-_J5zXjvLzhEsUFof1wUinOWYY1RgCHEx1FAyxor9i2yGSgZzIih6mc3SGc4RouXr7E2MazjGhM-yn9XWd06vLPAN-NH1K1Bpt_E9-HDfGx_aQ2_aXQRDbPXzYYim1Rdg3jlnhwiqwQe7BIt-aQO47prGBtsP4HLY-LhtUxDfZq8a7aI9Pe4n2WL-5eHqa357f_Pt6vI2N5QLnHMjoaa1FELUlnNaamuJYYQZukx9mqVBCMqaGmk54RZDklJG4hobThqDyEn2ftLdBv-0s3FQmy4a65zurd9FhYSkJWY4gef_gGu_C33qTSFJk1cM8gR9miATfIzBNmobuo0OB4WgGm1XazXarkbb1Wi7Otqu9unyu2MFHY12TdC96eJfBSJSESwS93ninjtnD_9RQX2fX1fp7cZh8kmii4Pd_5HQ4ZfiJSmZery7UY8PeA4FQeou8WcT32iv9CqkthYVhoim3yDFOP9vsACvoA</recordid><startdate>200208</startdate><enddate>200208</enddate><creator>Fletcher, G.C</creator><creator>Summers, G</creator><creator>Corrigan, V</creator><creator>Cumarasamy, S</creator><creator>Dufour, J.P</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>200208</creationdate><title>Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres</title><author>Fletcher, G.C ; Summers, G ; Corrigan, V ; Cumarasamy, S ; Dufour, J.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4682-6c90a4b9888be6647aee3c535c4d022cdc1109b4c9e636e203cdcc92b2c63fc13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>adenosine triphosphate</topic><topic>air</topic><topic>bacteria</topic><topic>Biological and medical sciences</topic><topic>carbon</topic><topic>color</topic><topic>drip loss</topic><topic>fillets</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food packaging</topic><topic>Food preservation</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hypoxanthine</topic><topic>king salmon (Oncorhynchus tshawytscha)</topic><topic>modified atmosphere packaging (MAP)</topic><topic>nitrogen</topic><topic>Oncorhynchus tshawytscha</topic><topic>peroxide value</topic><topic>quality index method</topic><topic>salmon</topic><topic>sensory properties</topic><topic>spoilage</topic><topic>spoilage indicators</topic><topic>texture</topic><topic>thiobarbituric acid</topic><topic>total volatile basic nitrogen</topic><topic>trimethylamine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fletcher, G.C</creatorcontrib><creatorcontrib>Summers, G</creatorcontrib><creatorcontrib>Corrigan, V</creatorcontrib><creatorcontrib>Cumarasamy, S</creatorcontrib><creatorcontrib>Dufour, J.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fletcher, G.C</au><au>Summers, G</au><au>Corrigan, V</au><au>Cumarasamy, S</au><au>Dufour, J.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres</atitle><jtitle>Journal of food science</jtitle><date>2002-08</date><risdate>2002</risdate><volume>67</volume><issue>6</issue><spage>2362</spage><epage>2374</epage><pages>2362-2374</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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, Eh, 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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb09555.x</doi><tpages>13</tpages></addata></record> |
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| subjects | adenosine triphosphate air bacteria Biological and medical sciences carbon color drip loss fillets Fish Fish and seafood industries Food industries Food packaging Food preservation Food science Fundamental and applied biological sciences. Psychology hypoxanthine king salmon (Oncorhynchus tshawytscha) modified atmosphere packaging (MAP) nitrogen Oncorhynchus tshawytscha peroxide value quality index method salmon sensory properties spoilage spoilage indicators texture thiobarbituric acid total volatile basic nitrogen trimethylamine |
| title | Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres |
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