Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures

• Published in: Irish Journal of Agricultural and Food Research
• Main Authors: Pedrós-Garrido, S., Condón-Abanto, S., Calanche, J.B., Beltrán, J.A., Lyng, J.G., Bolton, Declan, Brunton, Nigel, Whyte, P.
• Other Authors: Department of Agriculture, Food and the Marine, 13F458
• Format: Article in Journal/Newspaper
• Language: English
• Published: Teagasc 2021
• Subjects: Crust-freezing; Enterobacteriaceae; salmon; Shelf-life; skin-packaging; superchilling; Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/11019/2754; https://doi.org/10.15212/ijafr-2020-0123

peer-reviewed 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.