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Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
Pedrós-Garrido, S. Condón-Abanto, S. Calanche, J.B. Beltrán, J.A. Lyng, J.G. Bolton, Declan Brunton, Nigel Whyte, P.
Pedrós-Garrido, S.
Condón-Abanto, S.
Calanche, J.B.
Beltrán, J.A.
Lyng, J.G.
Bolton, Declan
Brunton, Nigel
Whyte, P.
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2021-03-26
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S. Pedrós-Garrido, S. Condón-Abanto and J.B. Calanche et al. Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures. Irish Journal of Agricultural and Food Research. DOI: 10.15212/ijafr-2020-0123
Abstract
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.