Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

• Published in: International Journal of Food Microbiology
• Main Authors: Jääskeläinen, Elina, Jakobsen, Louise M.A., Hultman, Jenni, Eggers, Nina, Bertram, Hanne C., Björkroth, Johanna
• Other Authors: Food Hygiene and Environmental Health, Helsinki Institute of Sustainability Science (HELSUS), Arctic Microbial Ecology, Department of Microbiology, Johanna Björkroth / Principal Investigator, Microbial ecology of food spoilage
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier Scientific Publ. Co 2019
• Subjects: Fish quality; Photobacterium; Pseudomonas; BIOGENIC-AMINE S; SHELF-LIFE; QUALITY; VACUUM; SEQUENCES; PURE; SPP; PORK; 416 Food Science; 11832 Microbiology and virology; Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/10138/308725

Microbial (colony counts, 16S rRNA gene amplification), chemical (pH, 1H NMR spectroscopy) and sensory changes in raw Atlantic Salmon (Salmo salar) and tuna (Thunnus albacares) fillets stored under vacuum at 3 °C were evaluated over a period of 12 days. Both species of fish are globally important and among the ten most consumed fishes in the world. Although the sensory analyses showed a decrease in the quality of both fish species, only the salmon fillets were considered spoiled at the end of the storage period. In salmon, trimethylamine was the main spoilage product and bacterial colony counts reached an average of 7.3 log10 cfu/g. The concentration of glucose decreased and the concentration of organic acids increased during storage revealing glucose fermentation. Photobacterium was the dominating genus in the salmon studied. In the tuna studied, the bacterial colony counts reached only an average of 4.6 log10 cfu/g. The dominating bacteria in tuna were Pseudomonas spp. Glucose levels did not decrease, suggesting that amino acids and lactate most likely acted as carbon sources for bacteria in tuna. In conclusion, the study revealed that salmon was clearly a more perishable fish than tuna. Peer reviewed