Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abstract

Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60°C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO 2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4°C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag-phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50°C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.

Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon ( Salmo salar L.)

“…However, no effect was shown on fillet yellowness (b* > 0) (p > .56). The slightly lighter and more reddish color observed on salt-injected fillets was unexpected because heat-induced flesh-lighting caused by the denaturation of muscle proteins (Abel et al, 2019;Lerfall et al, 2018;Ovissipour et al, 2017) was expected to equalize color differences resulting from the smoking technology.…”

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

“…Previous research has described the influence of these factors on the quality (including the nutritional value, and sensory and microbiological quality) of different fish species [17][18][19]. Previous studies [9,16,[20][21][22][23][24] discuss salmon prepared by sous-vide, but in a different context than our study. Our recent results [24] revealed that low parameter sous-vide processes resulted in products with similar characteristics to raw salmon, while higher parameters achieve a high intensity cooked fish odor and flavor without significant deterioration in texture.…”

“…Similarly, Picouet, Cofan-Carbo, Vilaseca, Ballbè & Castells [41] reported an increase of the total viable count (TVC) and Enterobacteriaceae count after sous-vide processing of salmon (50 • C, 20 min). Abel et al [16] demonstrated that a low temperature (40 or 50 • C) process still allows for obtaining an inhibitory effect on Listeria spp.…”

“…An equivalent of 70 • C/2 min guaranteed a reduction of Listeria monocytogenes, but, in some instances [13][14][15], the fish was cooked at a temperature below 60 • C, and not long enough to reach this equivalent. Still, one recent study [16] demonstrated that a processing temperature range of 40-50 • C still secures the inhibitory growth effect on Listeria spp.…”

“…The sous-vide method is usually used in order to extend the shelf life of food products and, for several years, it has been used in catering to reduce food waste that is caused by overproduction. Most of the research [16,27] on sous-vide salmon concerns storage conditions and raw product quality, including microbiological quality, after storage. In gastronomy, pre-prepared dishes could be used in a subsequent day's food service or delivered to customer's home for later use.…”