Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
The aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored in a refrigerated cabinet for 20 d. Sampling was carried out at days 0, 2, 6, 8, 10, 14...
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Online Access: | https://doi.org/10.15212/ijafr-2020-0123 https://doaj.org/article/2a74c82a7c1643739764b49a3009c9a5 |
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ftdoajarticles:oai:doaj.org/article:2a74c82a7c1643739764b49a3009c9a5 2023-05-15T15:32:26+02:00 Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures S. Pedrós-Garrido S. Condón-Abanto J.B. Calanche J.A. Beltrán J.G. Lyng D. Bolton N. Brunton P. Whyte 2021-03-01T00:00:00Z https://doi.org/10.15212/ijafr-2020-0123 https://doaj.org/article/2a74c82a7c1643739764b49a3009c9a5 EN eng Compuscript Ltd https://www.scienceopen.com/hosted-document?doi=10.15212/ijafr-2020-0123 https://doaj.org/toc/2009-9029 2009-9029 doi:10.15212/ijafr-2020-0123 https://doaj.org/article/2a74c82a7c1643739764b49a3009c9a5 Irish Journal of Agricultural and Food Research, Vol 60, Iss 1, Pp 19-26 (2021) crust-freezing enterobacteriaceae salmon shelf-life skin-packaging superchilling Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641 article 2021 ftdoajarticles https://doi.org/10.15212/ijafr-2020-0123 2023-04-09T00:32:33Z The aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored in a refrigerated cabinet for 20 d. Sampling was carried out at days 0, 2, 6, 8, 10, 14 and 20 in order to analyse total volatile basic nitrogen (TVB-N) and levels of mesophilic and psychrophilic viable counts (MVC and PVC). Enterobacteriaceae (ENT), lactic acid bacteria (LAB), H2S-producing bacteria (SPB) and Pseudomonas spp. (PSE). No significant differences in TVB-N were found between samples except for those taken on day 20 where TVB-N levels of CF samples were lower than controls. Our results suggest that ENT might be the limiting microbial group to determine the end of shelf-life. Thus, if this group is used as an indicator of acceptability, the shelf-life of salmon can be extended from 8 to 20 d when skin-packed and then treated with CF. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Irish Journal of Agricultural and Food Research 60 1 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
crust-freezing enterobacteriaceae salmon shelf-life skin-packaging superchilling Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641 |
spellingShingle |
crust-freezing enterobacteriaceae salmon shelf-life skin-packaging superchilling Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641 S. Pedrós-Garrido S. Condón-Abanto J.B. Calanche J.A. Beltrán J.G. Lyng D. Bolton N. Brunton P. Whyte Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
topic_facet |
crust-freezing enterobacteriaceae salmon shelf-life skin-packaging superchilling Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641 |
description |
The aim of the present study was to evaluate the effect of crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored in a refrigerated cabinet for 20 d. Sampling was carried out at days 0, 2, 6, 8, 10, 14 and 20 in order to analyse total volatile basic nitrogen (TVB-N) and levels of mesophilic and psychrophilic viable counts (MVC and PVC). Enterobacteriaceae (ENT), lactic acid bacteria (LAB), H2S-producing bacteria (SPB) and Pseudomonas spp. (PSE). No significant differences in TVB-N were found between samples except for those taken on day 20 where TVB-N levels of CF samples were lower than controls. Our results suggest that ENT might be the limiting microbial group to determine the end of shelf-life. Thus, if this group is used as an indicator of acceptability, the shelf-life of salmon can be extended from 8 to 20 d when skin-packed and then treated with CF. |
format |
Article in Journal/Newspaper |
author |
S. Pedrós-Garrido S. Condón-Abanto J.B. Calanche J.A. Beltrán J.G. Lyng D. Bolton N. Brunton P. Whyte |
author_facet |
S. Pedrós-Garrido S. Condón-Abanto J.B. Calanche J.A. Beltrán J.G. Lyng D. Bolton N. Brunton P. Whyte |
author_sort |
S. Pedrós-Garrido |
title |
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
title_short |
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
title_full |
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
title_fullStr |
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
title_full_unstemmed |
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures |
title_sort |
effect of applying crust-freezing after skin-packaging on the natural microflora of atlantic salmon (salmo salar) during storage at low temperatures |
publisher |
Compuscript Ltd |
publishDate |
2021 |
url |
https://doi.org/10.15212/ijafr-2020-0123 https://doaj.org/article/2a74c82a7c1643739764b49a3009c9a5 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Irish Journal of Agricultural and Food Research, Vol 60, Iss 1, Pp 19-26 (2021) |
op_relation |
https://www.scienceopen.com/hosted-document?doi=10.15212/ijafr-2020-0123 https://doaj.org/toc/2009-9029 2009-9029 doi:10.15212/ijafr-2020-0123 https://doaj.org/article/2a74c82a7c1643739764b49a3009c9a5 |
op_doi |
https://doi.org/10.15212/ijafr-2020-0123 |
container_title |
Irish Journal of Agricultural and Food Research |
container_volume |
60 |
container_issue |
1 |
_version_ |
1766362932313063424 |