Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

被引：42

作者：

Fuentes, Ana ^{[1
]}

Fernandez-Segovia, Isabel ^{[1
]}

Barat, Jose M. ^{[1
]}

Serra, Juan A. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 04期

关键词：

Smoked sea bass; Partial sodium replacement; Modified atmosphere; Vacuum packaging; Shelf life; BIOGENIC-AMINES; REFRIGERATED STORAGE; FORMING BACTERIA; FRESHNESS; ANCHOVIES; FILLETS; ICE; ATMOSPHERES; HISTAMINE; MACKEREL;

D O I：

10.1016/j.lwt.2010.11.030

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl or 50% NaCl-50% KCl, then smoked, and packaged in air, vacuum, or modified atmosphere. Chemical, microbial, and sensory analyses were periodically carried out during cold storage. In general, partial sodium replacement did not affect total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, microbial counts, or sensory scores. However, the formation of histamine, putrescine, and cadaverine was delayed by using the mixture of salts. Vacuum and modified atmosphere packaging increased samples shelf life compared with air. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：917 / 923

页数：7

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