The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets

• Published in: Journal of Food Science
• Main Authors: Ådland Hansen, Anlaug, Rødbotten, Marit, Eie, Thomas, Lea, Per, Rudi, Knut, Mørkøre, Turid
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2012
• Subjects: Slaughter; Atlantic salmon
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2011.02513.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2011.02513.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02513.x/fullpdf

Abstract: Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short‐term crowding for 20 min (SS‐group), or long‐term crowding for 24 h (LS‐group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO 2 and 40% N 2 ). Fille...