Evaluation of the shelf life of vacuum- and modified atmosphere packaged Dicentrarchus labrax fillets

摘要

Sensory evaluation and biogenic amine (BA) levels may be considered acceptable indicators to assess fish freshness (òlafsdòttir et al. 1997). BA are markers of food spoilage (Huss 1995; Katicou et al. 2006) and play an important role in food safety. Histamine (HIS), an amine responsible for food poisoning (Kerr et al. 2002), is considered a food safety criterion. According to Regulation EC/2073/05, the HIS legal limit has been established for fish species associated with a high amount of histidine, its amine precursor, but not for Dicentrarchus labrax (European sea bass). The aim of this study was to study the amine profile and shelf life of vacuum and modified atmosphere packaged sea bass fillets using different gas mixtures and packaging systems.