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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

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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), H 2S-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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          Most cited references 28

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          Microbiological spoilage of fish and fish products

           Lone Gram,  Hans Huss (1996)
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            Fish spoilage bacteria – problems and solutions

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              Food spoilage—interactions between food spoilage bacteria

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                Author and article information

                Journal
                ijafr
                Irish Journal of Agricultural and Food Research
                Compuscript (Ireland )
                0791-6833
                26 March 2021
                Affiliations
                1School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
                2School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
                3Department of Animal Production and Food Science. Faculty of Veterinary, University of Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain
                4Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland
                Author notes
                †Corresponding author: P. Whyte, E-mail: paul.whyte@ 123456ucd.ie
                Article
                10.15212/ijafr-2020-0123
                Copyright © 2021 Pedrós-Garrido, Condón-Abanto, Calanche, Beltrán, Lyng, Bolton, Brunton, and Whyte

                This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs license CC BY-NC-ND 3.0 IE.

                Page count
                Figures: 4, Tables: 2, References: 31, Pages: 8
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                Original Study

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