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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C


Churchill, OJ and Fernandez-Piquer, J and Powell, SM and Tamplin, ML, Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C, Food Microbiology, 57 pp. 144-150. ISSN 0740-0020 (2016) [Refereed Article]

Copyright Statement

Copyright 2016 Elsevier Ltd.

DOI: doi:10.1016/


Predictive models offer efficient means to manage the quality and safety of highly perishable seafood. Salmon is an increasingly popular seafood, and relies on well managed domestic and international supply chains to minimize growth of spoilage and pathogenic bacteria. While the literature describes predictive models for smoked and modified atmosphere packaged salmon, there are no reported models for spoilage bacteria and Listeria monocytogenes on head-on and gutted (HOG) aerobically-stored Atlantic salmon. Predictive models were developed for microbial and sensorial degradation of HOG Atlantic salmon stored at 015C until the end of shelf-life. Total Viable Count (TVC) and Pseudomonas spp. had similar growth rates at 0, 5 and 10C, but TVC rate was higher at 15C. L. monocytogenes growth rate at 0C was 0.004 log10cfu/h, and showed a log-linear increase (R2=0.99) to 0.079 log10cfu/h at 15C. Sensory Quality Index (QI) scores were 2.4, 4.5, and 7.2 times greater at 5, 10 and 15C, respectively, compared to 0C. QI and TVC rates had a relatively strong relationship at 5 (R2=0.87), 10 (R2=0.80) and 15C (R2=0.78), compared to 0C (R2=0.50). These models are potential tools to manage the safety and quality of HOG Atlantic salmon in supply chains.

Item Details

Item Type:Refereed Article
Keywords:Listeria monocytogenes, predictive modelling, quality index method, salmon, spoilage, Pseudomonas spp.
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Animal Production and Animal Primary Products
Objective Group:Primary products from animals
Objective Field:Unprocessed or minimally processed fish
UTAS Author:Churchill, OJ (Ms Olivia Churchill)
UTAS Author:Fernandez-Piquer, J (Dr Judith Fernandez-Piquer)
UTAS Author:Powell, SM (Dr Shane Powell)
UTAS Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:114376
Year Published:2016
Web of Science® Times Cited:9
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2017-02-14
Last Modified:2017-11-02

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