کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8946043 | 1645318 | 2019 | 21 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2â¯Â°C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin samples as well as outer skin swabs (25â¯cm2 surface areas). Mesophilic total viable counts (TVCm) on skin, flesh and swab samples increased from 1.9, 1.1 and 2.7 log10 CFUcm2 to 6.0, 5.1 and 5.7 log10â¯CFU/cm2 after 10 days, respectively. Psychrotrophic counts (TVCp), increased from 2.2, 1.8 and 3.1 log10â¯CFU/cm2 to 6.2, 5.3 and 5.9 log10â¯CFU/cm2, for skin, flesh and swab samples respectively. Hydrogen sulphide producing bacteria (HSPB), lactic acid bacteria (LAB), Pseudomonas spp., Brochothrix thermosphacta and Photobacterium spp. grew well with similar growth rates (mean generation times of 17.2-26â¯h). It was concluded that the shelf-life of salmon at 2â¯Â°C was approximately 10 days and that HSPB, LAB, Pseudomonas spp., Br. thermosphacta and Photobacterium spp. may be a better indicator of fish spoilage rather than TVC growth, with a count of 5-6 log10â¯CFU/cm2 indicating the end of shelf-life.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 77, February 2019, Pages 38-42
Journal: Food Microbiology - Volume 77, February 2019, Pages 38-42
نویسندگان
Colin Fogarty, Paul Whyte, Nigel Brunton, James Lyng, Conor Smyth, John Fagan, Declan Bolton,