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: Pedros-Garrido, S., Condon-Abanto, S., Calanche, J. B., Beltran, J. A., Lyng, J. G., Bolton, D., Brunton, N., Whyte, P.
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2021
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://zaguan.unizar.es/record/117635; https://doi.org/10.15212/ijafr-2020-0123

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 degrees 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 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.