Shelf-life extension ingredient and processing technologies applied to Atlantic salmon (Salmo salar)

Abstract

These current studies explore the possibility of improving analytical methods to assess freshness in seafood and to investigate the antimicrobial potential of a range of natural ingredients both alone and in combination with packaging and chilled storage temperatures to extend the shelf life of Atlantic salmon. The aims of this research study were; • To investigate bacterial growth on Atlantic salmon stored under chilled aerobic conditions thus providing data which may be used to assess which bacterial groups and concentrations are most appropriate for shelf-life determination. • To characterize the microbiota present in the GI tract of Atlantic salmon, using Miseq Illumina high throughput sequencing • To develop and validate rapid sensory (QIM and QDA) and ATP derivative based methods for assessing the freshness of Atlantic salmon. • To investigate the effects of a natural antimicrobial immersion treatment on microbial growth for Atlantic salmon fillets during chilled storage. • To examine the effects of either a natural antimicrobial immersion or spray treatment on mean bacterial counts in combination with packaging technologies for Atlantic salmon fillets during chilled storage. • To assess the effects of skin packaging with retail and sub-zero temperatures on the mean bacterial counts for Atlantic salmon fillets.