Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Abstract

The effect of the weight ratio solution:salmon, recycling of marinated solution and addition of antimicrobial compounds (citric acid and potassium sorbate) were evaluated in terms of the compositional (moisture, sodium chloride and saccharose) and sensorial characteristics of marinated salmon. The selected processing conditions were: solution:salmon ¼ 6:1, citric acid ¼ 400 mg/L and potassium sorbate ¼ 5 g/L of DO, because they did not affect either the transfer of mass or the sensory characteristics of the product. After processing, the salmon was vacuumpacked and stored at 5 8C for 29 days. Chemical (N-BVT and TBARS), sensorial (color, odor, firmness and appearance) and microbial changes (mesophiles, enterobacteria and sulphite-reducers) and the exudation were determined at 1, 8, 15, 22 and 29 days of conservation. The shelf life of refrigerated marinated salmon was found to be limited to 22 days as mesophiles and enterobacteria exceeded the admitted levels: 1.8610 6 ufc/g and 1.4610 4 ufc/ g, respectively. However, the chemical, physical and sensorial characteristics remained acceptable up to 29 days of preservation.