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

IF 0.9 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY Irish Journal of Agricultural and Food Research Pub Date : 2021-03-26 DOI:10.15212/IJAFR-2020-0123

S. Pedros-Garrido, S. Condón-Abanto, J. Calanche, J. Beltrán, J. Lyng, D. Bolton, N. Brunton, P. Whyte

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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.

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皮包装后冷冻对大西洋三文鱼低温贮藏过程中自然菌群的影响

本研究的目的是评估在- 2.0°C下储存时，硬壳冷冻(CF)对新鲜鲑鱼鱼片皮包装的影响。CF后，所有处理过的样品和未处理过的对照组在冷藏柜中保存20天。在第0、2、6、8、10、14和20天进行采样，以分析总挥发性碱性氮(TVB-N)以及中温和嗜冷活菌计数(MVC和PVC)水平。肠杆菌科(ENT)、乳酸菌(LAB)、产硫化氢菌(SPB)和假单胞菌(PSE)。除了在第20天的CF样本中TVB-N水平低于对照组外，样品之间的TVB-N水平没有显著差异。我们的研究结果表明，耳鼻喉科可能是决定保质期结束的限制性微生物群。因此，如果将该组作为可接受性的指标，那么在包装后用CF处理后，鲑鱼的保质期可以从8天延长到20天。

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来源期刊

Irish Journal of Agricultural and Food Research 农林科学-农业综合

CiteScore

2.50

自引率

20.00%

发文量

审稿时长

>36 weeks

期刊介绍： The Irish Journal of Agricultural and Food Research is a peer reviewed open access scientific journal published by Teagasc (Agriculture and Food Development Authority, Ireland). Manuscripts on any aspect of research of direct relevance to Irish agriculture and food production, including plant and animal sciences, food science, agri environmental science, soils, engineering, buildings, economics and sociology, will be considered for publication. The work must demonstrate novelty and relevance to the field of research. Papers published or offered for publication elsewhere will not be considered, but the publication of an abstract does not preclude the publication of the full paper in this journal.