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January 1, 2025Żywność

The Effect of Marinade Ingredients and Storage Conditions on the Variability of Selected Quality Parameters of Raw and Grilled Salmon (Salmo Salar L.)

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Authors

LZLucia ZeleňákováSJSilvia JakabováMFMartina Fikselová

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Overview

Study evaluates how marinade ingredients and storage conditions affect quality parameters in salmon, suggesting garlic enhances safety.

Key Points

  • Results showed varying total viable counts (TVC) based on marinade content, especially garlic, impacting overall quality.
  • Higher initial TVC counts were present in samples containing garlic, with notable reductions after grilling process.
  • Storage conditions affected pH levels and water activity, with higher temperatures accelerating these changes in salmon quality.
  • Findings indicate that grilling enhances fat content and slightly decreases salt concentration in salmon samples.

Cite This Study

Zeleňáková et al. (2025) studied this question.

synapsesocial.com/papers/68af4ce5ad7bf08b1ead694bhttps://doi.org/10.15193/zntj/2025/143/545
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat2024
  2. 2Compositional characteristics and storage-related quality changes in Atlantic salmon (Salmo salar L.) by-products under temperature-abuse conditions2026
  3. 3Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Salmo salar): Influence of Pre-Harvest Rearing Conditions, Sex and Presence of Skin2026
  4. 4Efficacy Evaluation of Chlorine Dioxide and Hypochlorous Acid as Sanitisers on Quality and Shelf Life of Atlantic Salmon (Salmo salar) Fillets2024 · 10 citations
  5. 5The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage2025