S. Pedros-Garrido, S. Condón-Abanto, J. Calanche, J. Beltrán, J. Lyng, D. Bolton, N. Brunton, P. Whyte
{"title":"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","authors":"S. Pedros-Garrido, S. Condón-Abanto, J. Calanche, J. Beltrán, J. Lyng, D. Bolton, N. Brunton, P. Whyte","doi":"10.15212/IJAFR-2020-0123","DOIUrl":null,"url":null,"abstract":"\nThe 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.","PeriodicalId":14659,"journal":{"name":"Irish Journal of Agricultural and Food Research","volume":" ","pages":""},"PeriodicalIF":0.9000,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures\",\"authors\":\"S. Pedros-Garrido, S. Condón-Abanto, J. Calanche, J. Beltrán, J. Lyng, D. Bolton, N. Brunton, P. Whyte\",\"doi\":\"10.15212/IJAFR-2020-0123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\nThe 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.\",\"PeriodicalId\":14659,\"journal\":{\"name\":\"Irish Journal of Agricultural and Food Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2021-03-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Irish Journal of Agricultural and Food Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15212/IJAFR-2020-0123\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Irish Journal of Agricultural and Food Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15212/IJAFR-2020-0123","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures
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.
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.
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