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Salmon, prized for its flavor and nutritional value, is notoriously perishable, and its shelf life is often limited by microbial growth and enzymatic reactions. Sulfites, commonly used to prolong freshness, can help prevent these issues, but they carry health risks, including allergic reactions in sensitive individuals. This growing concern has spurred interest in safer, natural alternatives.

Medium-chain dicarboxylic acids like azelaic acid (AZA), succinic acid (SUA), and glutaric acid (GLA) offer promising antimicrobial properties, yet their potential as food preservatives, especially in seafood, has remained largely unexplored. Given these concerns, more research is crucial to determine the efficacy of these acids in safely preserving perishable foods, particularly for those with sensitivities.

A recent study in Food Quality and Safety explored the antimicrobial and antioxidant properties of AZA, SUA, and GLA, evaluating their effectiveness as substitutes for sulfites in the preservation of fresh salmon.

Conducted by researchers from Universiti Sains Malaysia, Universiti Malaysia Sabah, and Qatar University, the study reveals that these acids not only reduce microbial growth but also help preserve the quality and freshness of salmon during refrigerated storage鈥攎aking them a compelling alternative to traditional preservatives.

The study's findings highlighted AZA as particularly effective in inhibiting microbial growth, especially against Staphylococcus aureus and Salmonella enterica. When used in a coating solution, AZA extends the shelf life of salmon slices for up to 12 days, preserving their color, pH levels, and overall freshness.

Unlike sulfites, which pose risks for certain consumers, medium-chain dicarboxylic acids (MCDAs) offer a much safer alternative, without the adverse reactions. While SUA and GLA also exhibited antimicrobial properties, AZA's superior performance in maintaining the fish's quality and freshness stood out. This suggests that AZA could become a key player in the food preservation industry, offering a natural solution to prolong the shelf life of salmon and similar products.

Dr. Mohammad Alrosan, a lead researcher of the study, said, "This study sheds light on the untapped potential of MCDAs as natural preservatives. Not only do they provide a safer alternative to sulfites, but they also help extend the shelf life of salmon, which could significantly reduce food waste and enhance consumer safety."

This research has the potential to revolutionize the way we preserve fresh seafood, particularly salmon. By using MCDAs like AZA, SUA, and GLA, food producers can offer consumers longer-lasting products while minimizing the risk of allergic reactions associated with sulfites.

The study paves the way for a new era of sustainable food preservation techniques that prioritize both safety and food quality. The widespread use of MCDAs in the food industry could reduce waste, improve public health, and create a more efficient food supply chain, benefiting both producers and consumers alike.