Res. Asst. Ayşe Seray Engin’s New Article Published!
A new article by Res. Asst. Ayşe Seray Engin, a faculty member of the Gastronomy and Culinary Arts Department of the Faculty of Fine Arts at Istanbul Gelişim University (IGU), has been published.
Res. Asst. Ayşe Seray Engin’s article titled “Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations” has been published. The article, of which Ayşe Seray Engin is one of the authors, consists of five authors. The article was published in the Polish Journal of Food and Nutrition Sciences, which is ranked Q2.
From the abstract of the article; “The aim of this study was to determine the biogenic amine levels and quality parameters of Atlantic salmon fillets packaged with low carbon monoxide levels and various carbon dioxide concentrations and stored at 1°C. For this purpose, ambient air packaging and modified atmosphere packaging (MAP) with gas mixtures of CO, CO2 and N2 (in the ratio of 0.4/30/69.6); CO2, N2 and O2 (in the ratio of 40/30/30, 50/30/20 and 60/30/10); and CO2 and N2 (in the ratio of 40/60) were applied. Salmon fillets were analyzed in terms of biogenic amine contents and chemical, microbiological and sensory properties during 27 days of cold storage. The study results show that salmon fillets stored in cold storage undergo a deterioration process depending on the storage time and packaging conditions. In long-term storage, thiobarbituric acid reactive substance values, total volatile basic nitrogen and trimethylamine nitrogen values and biogenic amine levels were found lower in CO-MAP and 60% CO2-MAP compared to air-packaged samples. In addition, 1.5-2 log bacterial inhibition was recorded in CO MAP and 60% CO2-MAP, which allowed the products to be consumed up to the 21st day. However, the shelf life of air-packaged salmon was limited to one week due to signs of spoilage. As a result, modified atmosphere packaging with 0.4% CO and 60% CO2 significantly extended the shelf life of salmon fillets stored in cold storage, preserving the quality characteristics of the products. These alternative gas concentrations may also be effective in the preservation of other oily fish species under cold storage.”
The article is cited as follows:
Akkaya, E., Çolak, H., Hampikyan, H., Engin, A. S., & Bingöl, E. B., (2024). Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations. Polish Journal of Food and Nutrition Sciences, 74(4), 323-339. https://doi.org/10.31883/pjfns/194650
