Rapid safety and quality control during fish shelf-life by using a portable device

Background: Fish consumption is increasing nowadays both because of its positive role for health due to the abundant presence of unsaturated fatty acids and for its use in many new food preparations (e.g. raw fillet used for uncooked sushi and sashimi dishes). The growing food industry and increased demand for the long-term storage and preservation of food have created the need to develop methods that can easily track and preserve food freshness and safety throughout shelf life (production, storage, shipment, and consumption). While e-nose technologies have already been used and tested for these purposes, scarce information is available in literature on the feasibility of using other food devices to detect changes in perishable food like fish during shelf life in order to predict and correctly manage all food storage phases. The aim of the present study was to investigate the potential of Food Sniffer® portable devices to define the quality and safety of salmon fillet and burger (Salmo salar) packaged in modified atmosphere at two refrigerated conditions (4 and 8°C). Results: An increase in biogenic amines and volatile compounds especially ketones and alcohols were observed, with large amounts at final storage times of 8°C temperature. Conclusion: The Food Sniffer® application was able to anticipate unacceptability conditions of salmon samples also correlated with chemical and microbiological parameters. This could represent a valid support for food industry and retail to manage perishable food commodities preventing possible food risk as well. This article is protected by copyright. All rights reserved.