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

Citation

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]


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DOI: doi:10.1016/j.fm.2016.02.006

Abstract

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 015 C until the end of shelf-life. Total Viable Count (TVC) and Pseudomonas spp. had similar growth rates at 0, 5 and 10 C, but TVC rate was higher at 15 C. L. monocytogenes growth rate at 0 C was 0.004 log10 cfu/h, and showed a log-linear increase (R2 = 0.99) to 0.079 log10 cfu/h at 15 C. Sensory Quality Index (QI) scores were 2.4, 4.5, and 7.2 times greater at 5, 10 and 15 C, respectively, compared to 0 C. QI and TVC rates had a relatively strong relationship at 5 (R2 = 0.87), 10 (R2 = 0.80) and 15 C (R2 = 0.78), compared to 0 C (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 Animal Products
Objective Field:Unprocessed or Minimally Processed Fish
Author:Churchill, OJ (Ms Olivia Churchill)
Author:Fernandez-Piquer, J (Dr Judith Fernandez-Piquer)
Author:Powell, SM (Dr Shane Powell)
Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:114376
Year Published:2016
Deposited By:TIA - Research Institute
Deposited On:2017-02-14
Last Modified:2017-02-14
Downloads:0

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