Spectral Changes of Atlantic Salmon (Salmo salar L.) Muscle during Cold Storage As Affected by the Oxidation State of Heme

Abstract

The spectra of fresh salmon fillets change due to storage and packaging atmospheres. The aim of this study was to demonstrate the effects of heme oxidation states on spectral development in salmon fillets and to investigate the origin of a shoulder peak representing important spectral variations during storage. Hyperspectral images of fresh salmon fillets and mince with various water contents were collected during storage under different atmospheres. In addition, the absorption spectra of extracted salmon hemoglobin and its derivatives (methemoglobin and deoxyhemoglobin) were obtained. Air storage resulted in an increased similarity between spectra of methemoglobin and salmon fillets in principal component analysis. Results from the mince storage demonstrated that absorption features at the shoulder peak could be related to water content in the salmon muscle. This study established that the formation of oxidized heme is the primary source of spectral variations that occur during air storage of fresh salmon. Changes in the status of heme due to storage and packaging can influence the appearance of the underlying water absorption at the shoulder peak and create variations in the salmon spectra.

Applications of extracts from skin and seed muscadine grape (Vitis rotundifoliaMichx.) waste on bacterial growth, autoxidation, and color in atlantic salmon (Salmo salarL.)

“…Treatments with different concentrations of grape skin and seed extracts showed similar mesophilic count and reached the limit of 7.0 CFU/g after 3 days of storage (Ojagh, Rezaei, Razavi, & Hosseini, ; Tenore et al, ). A research developed with salmon fillets (Sone, Olsen, & Heia, ) showed air‐stored samples suffering extensive microbial growth reaching 8.0 log CFU g −1 after day 8 in the storage experiment. The difference regarding shelf life could be due to higher initial mesophilic count in the present experiment.…”

Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods

“…Hyperspectral imaging technique, as an innovative and emerging tool, combines traditional spectroscopy and digital imaging or computer vision (Sun ; Wang and Sun ; Sun and Brosna ; Jackman and others ; Costa and others ) to acquire both spectral and spatial information from the object (Mathiassen and others ; Elmasry and others ; Sone and others ; Huang and others ). Figure shows the common steps of hyperspectral imaging for the detection of food quality.…”

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

“…Oxidative rancidity is an important organoleptic characteristic regarding the rejection or approval of fish, second only to microbiological changes . The shelf life of fresh salmon storage at 1°C is approximately 8 days, because enzymatic and chemical reactions are usually responsible for the initial loss of freshness, while microbial activity is responsible for deterioration …”

“…Packaging technologies have been developed for fresh fish and fishery products to control and prolong their shelf life (modified atmosphere packaging or vacuum packaging) . Antioxidant films are also alternatives to reduce or minimize oxidative deterioration during storage .…”

“…4 The shelf life of fresh salmon storage at 1°C is approximately 8 days, because enzymatic and chemical reactions are usually responsible for the initial loss of freshness, while microbial activity is responsible for deterioration. [3][4][5][6] Packaging technologies have been developed for fresh fish and fishery products to control and prolong their shelf life (modified atmosphere packaging or vacuum packaging). [6][7][8][9] Antioxidant films are also alternatives to reduce or minimize oxidative deterioration during storage.…”