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<p>This study evaluated the sub-chilling of whole gutted Atlantic salmon in refrigerated seawater (RSW) maintained at -1&#xa0;°C for 7 days, compared to traditional ice storage at 0&#xa0;°C and RSW storage at -1&#xa0;°C for 4 days followed by 3 days without ice. After filleting, portioning, and modified atmosphere packaging, the initial RSW-stored fish were continuously stored at -1&#xa0;°C, while the initial ice-stored fish were stored at refrigerated temperatures at 4&#xa0;°C. The 7-day RSW storage resulted in a significant weight gain, higher water-holding capacity (WHC), and increased water and salt content. Ice-stored fish had higher calpain activity. After packaging, drip loss was highest for the 4-day RSW-stored fish. The 7-day RSW-stored fish demonstrated consistently better WHC and water content. The CO<sub>2</sub> levels decreased, while O<sub>2</sub> levels increased more rapidly within the package for the RSW-stored fish. There was also a significant extension in the microbiological and sensory shelf life for the RSW-stored fish. <i>Photobacterium</i> was the dominant bacterium in all storage methods. This study highlights the potential to extend salmon shelf life with sub-chilling, significantly reducing ice usage.</p>

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Sub-chilling methods for Atlantic salmon with 7 days in refrigerated seawater and subsequent sub-chilled storage

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月8日

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  • Sherry Stephanie Chan,
  • Bjørn Tore Rotabakk,
  • Trond Løvdal,
  • Izumi Sone,
  • Bjørn Roth

摘要

This study evaluated the sub-chilling of whole gutted Atlantic salmon in refrigerated seawater (RSW) maintained at -1 °C for 7 days, compared to traditional ice storage at 0 °C and RSW storage at -1 °C for 4 days followed by 3 days without ice. After filleting, portioning, and modified atmosphere packaging, the initial RSW-stored fish were continuously stored at -1 °C, while the initial ice-stored fish were stored at refrigerated temperatures at 4 °C. The 7-day RSW storage resulted in a significant weight gain, higher water-holding capacity (WHC), and increased water and salt content. Ice-stored fish had higher calpain activity. After packaging, drip loss was highest for the 4-day RSW-stored fish. The 7-day RSW-stored fish demonstrated consistently better WHC and water content. The CO2 levels decreased, while O2 levels increased more rapidly within the package for the RSW-stored fish. There was also a significant extension in the microbiological and sensory shelf life for the RSW-stored fish. Photobacterium was the dominant bacterium in all storage methods. This study highlights the potential to extend salmon shelf life with sub-chilling, significantly reducing ice usage.