The effects of superchilled storage at −2 °C on the microbiological and organoleptic properties of cold-smoked salmon before retail display

The aim of this study was to investigate the impact of superchilling (−2 °C) on the evolution of Listeria monocytogenes and organoleptic characteristics of cold-smoked salmon samples. An Hadamard matrix experimental design was carried out on artificially inoculated samples stored at +4 °C for 10 d and at +8 °C for 18 d to know the influence of four factors: salt content, strain, cold stiffening and superchilling time, on the level of L.monocytogenes in cold-smoked salmon. The growth of L. monocytogenes in naturally contaminated cold-smoked salmon and the organoleptic properties were investigated under superchilling conditions.Superchilling (−2 °C for 28 d) had a limited impact on some of the organoleptic properties but the level of L. monocytogenes at the end of the shelf-life (4 °C for 10 d and 8 °C for 18 d) could exceed the microbiological criterion set by the European legislation.