Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations

Basit Öğe Kaydı
dc.authoridColak, Hilal/0000-0002-8293-7053
dc.authoridBingol, Enver Baris/0000-0002-6452-4706
dc.authoridENGIN, AYSE SERAY/0000-0003-0303-9157
dc.authoridAKKAYA, Esra/0000-0002-2665-4788
dc.contributor.authorAkkaya, Esra
dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorEngin, Ayse S.
dc.contributor.authorBingol, Enver B.
dc.date.accessioned2025-03-09T10:48:36Z
dc.date.available2025-03-09T10:48:36Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesi
dc.description.abstractThe objective of this study was to determine the biogenic amine levels and quality parameters of Atlantic salmon fillets packaged with a low level of carbon monoxide and varied concentrations of carbon dioxide and stored at 1 degrees C. For this purpose, ambient air packaging and modified atmosphere packaging (MAP) with gas mixtures of CO, CO2 and N2 (in a ratio of 0.4/30/69.6); CO2, N2 and O2 (in the ratios of 40/30/30, 50/30/20, and 60/30/10); and CO2 and N2 (in a ratio of 40/60) were applied. Salmon fillets were analyzed for biogenic amine contents and chemical, microbiological and sensorial properties during 27-day cold storage. The study results indicate that salmon fillets stored in cold storage undergo a deterioration process depending on storage time and packaging conditions. The thiobarbituric acid reactive substances, total volatile basic nitrogen and trimethylamine nitrogen values, and biogenic amine levels were lower in CO-MAP and 60% CO2-MAP compared to the air-packaged samples in extended storage period. Furthermore, 1.5-2 log bacterial inhibition was recorded in CO-MAP and 60% CO2-MAP, which allowed the products to be consumed up to day 21. However, the shelf-life of air-packaged salmon was limited to one week due to the signs of deterioration. In conclusion, modified atmosphere packaging with 0.4% CO and 60% CO2 significantly extended the shelf-life of cold-stored salmon fillets by maintaining quality characteristics of the products. These alternative gas concentrations can also be effective in the preservation of other fatty fish species under cold storage.
dc.description.sponsorshipResearch Fund of Idot;stanbul University-Cerrahpascedil;a, Idot;stanbul, Turkey [TYO-2016-20400]
dc.description.sponsorshipConflict of Interests RESEARCH FUNDING The present work was supported by the Research Fund of & Idot;stanbul University-Cerrahpa & scedil;a, & Idot;stanbul, Turkey, Project no. TYO-2016-20400.
dc.identifier.doi10.31883/pjfns/194650
dc.identifier.endpage339
dc.identifier.issn1230-0322
dc.identifier.issn2083-6007
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85211505299
dc.identifier.scopusqualityQ2
dc.identifier.startpage323
dc.identifier.urihttps://doi.org/10.31883/pjfns/194650
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4615
dc.identifier.volume74
dc.identifier.wosWOS:001372509600002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250310
dc.subjectAtlantic salmon
dc.subjectcold storage
dc.subjectpackaging
dc.subjectquality parameters
dc.subjectsensory attributes
dc.titleBiogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu