Effects of CO<sub>2</sub> and O<sub>2</sub> in Modified Atmosphere Packaging on Water Retention, Protein Stability, and Microbial Growth in Atlantic Salmon Fillets
Yun-Fang Qian | Cheng-Jian Shi | Cheng-Cheng Liu | Jing-Jing Zhang | Sheng-Ping Yang
Modified atmosphere packaging (MAP) is commonly used to prolong the shelf life and maintain the quality of perishable food. However, it may contribute to more severe juice loss and texture changes in salmon. To explore the reasons why, this study designed different ratios of O<sub>2</sub> (to inhibit anaerobic bacteria), CO<sub>2</sub> (to inhibit Gram-negative bacteria), and N<sub>2</sub> (to maintain the packaging shape) in order to investigate the effects of MAP on the properties, structure, and oxidation of salmon proteins. The experiments’ results showed that MAP with about 60% CO<sub>2</sub> could slow bacterial growth effectively, as well as the accumulation of total volatile basic nitrogen and cooking loss. The carbonyl content decreased with increasing CO<sub>2</sub> contents but increased with high contents of O<sub>2</sub>. A low concentration of O<sub>2</sub> (10%) was also beneficial for the inhibition of oxidation and degradation of proteins, and the lowest carbonyl content was found in 60%CO<sub>2</sub>/10%O<sub>2</sub>/30%N<sub>2</sub> conditions, with 2.01 μmol/g protein on day 12. Overall, we report that MAP with 60%CO<sub>2</sub> and 10%O<sub>2</sub> is properly able to limit structure changes in the myofibrils of salmon fillets during cold storage.
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