Skip to main content

Advertisement

SpringerLink
Log in

Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms

  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Hyperbaric storage at low and room temperature (HS/LT, 60 MPa/10°C; HS/RT, 75 MPa/25°C; 30 days) of vacuum-packaged Atlantic salmon (Salmo salar) was studied and compared with storage under atmospheric pressure (AP, at 5, 10, and 25°C). Spoilage and inoculated surrogate-pathogenic (Bacillus subtilis endospores, Escherichia coli, and Listeria innocua) microorganisms were monitored during storage. Under AP, the spoilage microorganisms increased during storage time, reaching total aerobic mesophiles values higher than the acceptable limit after 15 and 5 days at AP/5°C and AP/10–25°C, respectively. Contrarily, both HS conditions inhibited and inactivated the spoilage microorganisms, reaching total aerobic mesophiles to values below the detection limit after 30 days under HS/RT. Under AP, surrogate-pathogenic microorganism counts increased, while for both HS samples B. subtilis endospores reached counts below the detection limit after 30 days while E. coli and L. innocua counts were also reduced. In conclusion, HS decreased initial population of spoilage and inoculated surrogate-pathogenic microorganisms, showing that besides the shelf-life extension (due to microbial growth inhibition), it also increased microbial safety (by microbial inactivation) of vacuum-packaged Atlantic salmon.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Gram L, Huss HH (2000) Fresh and processed fish and shellfish. In: Lund BM, Baird-Parker AC, Gould GW (eds) The microbiological safety and quality of foods. Chapman and Hall, London, UK, pp 472–506

    Google Scholar 

  2. Sivertsvik M, Jeksrud WK, Rosnes JT (2002) A review of modified atmosphere packaging of fish and fishery products–significance of microbial growth, activities and safety. Int J Food Sci Technol 37:107–127

    Article  CAS  Google Scholar 

  3. Berkel BM, Boogaard BV, Heijnen C (2004) Preservation of fish and meat. Agromisa Foundation, Wageningen, The Netherlands

    Google Scholar 

  4. James SJ, James C (2010) The food cold-chain and climate change. Food Res Int 43:1944–1956

    Article  Google Scholar 

  5. Fidalgo LG, Lemos ÁT, Delgadillo I, Saraiva JA (2018) Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). Innov Food Sci Emerg Technol 45:264–272. https://doi.org/10.1016/j.ifset.2017.11.003

    Article  CAS  Google Scholar 

  6. Ko WC, Jao CL, Hwang JS, Hsu KC (2006) Effect of high-pressure treatment on processing quality of tilapia meat fillets. J Food Eng 77:1007–1011. https://doi.org/10.1016/j.jfoodeng.2005.08.029

    Article  Google Scholar 

  7. Otero L, Pérez-Mateos M, Holgado F et al (2019) Hyperbaric cold storage: pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). Innov Food Sci Emerg Technol 51:41–50. https://doi.org/10.1016/j.ifset.2018.05.003

    Article  Google Scholar 

  8. Otero L, Pérez-Mateos M, López-Caballero ME (2017) Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. Innov Food Sci Emerg Technol 41:19–25. https://doi.org/10.1016/j.ifset.2017.01.003

    Article  Google Scholar 

  9. Fidalgo LG, Castro R, Trigo M et al (2019) Quality of fresh Atlantic salmon (Salmo salar) under hyperbaric storage at low temperature by evaluation of microbial and physicochemical quality indicators. Food Bioprocess Technol 12:1895–1906. https://doi.org/10.1007/s11947-019-02346-3

    Article  CAS  Google Scholar 

  10. Fidalgo LG, Simões MMQ, Casal S et al (2020) Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C. Food Res Int 127:108740. https://doi.org/10.1016/j.foodres.2019.108740

    Article  CAS  PubMed  Google Scholar 

  11. Pinto CA, Moreira SA, Fidalgo LG et al (2017) Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice. Food Res Int 99:123–132. https://doi.org/10.1016/j.foodres.2017.05.010

    Article  CAS  PubMed  Google Scholar 

  12. Pinto CA, Santos MD, Fidalgo LG et al (2018) Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration. Food Microbiol 74:125–131. https://doi.org/10.1016/j.fm.2018.03.010

    Article  CAS  PubMed  Google Scholar 

  13. Pinto CA, Martins AP, Santos MD et al (2019) Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature. Innov Food Sci Emerg Technol 52:232–236. https://doi.org/10.1016/j.ifset.2019.01.007

    Article  CAS  Google Scholar 

  14. Teixeira B, Fidalgo L, Mendes R et al (2014) Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innov Food Sci Emerg Technol 22:31–39. https://doi.org/10.1016/j.ifset.2013.12.005

    Article  CAS  Google Scholar 

  15. Reineke K, Ellinger N, Berger D et al (2013) Structural analysis of high pressure treated Bacillus subtilis spores. Innov Food Sci Emerg Technol 17:43–53. https://doi.org/10.1016/j.ifset.2012.10.009

    Article  CAS  Google Scholar 

  16. Vercammen A, Vivijs B, Lurquin I, Michiels CW (2012) Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce. Int J Food Microbiol 152:162–167. https://doi.org/10.1016/j.ijfoodmicro.2011.02.019

    Article  PubMed  Google Scholar 

  17. ISO 9308–1 (2014) Water quality - Enumeration of Escherichia coli and coliform bacteria - Part 1: Membrane filtration method for waters with low bacterial background flora

  18. 11290–1 I (2017) Microbiology of the food chain—horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method

  19. ICMSF (1986) Sampling for microbiological analysis: Principles and specific applications. Blackwell Sci Publ 2:127–278. https://doi.org/10.2307/1268642

    Article  Google Scholar 

  20. Abbas KA, Mohamed A, Jamilah B, Ebrahimian M (2008) A review on correlations between fish freshness and pH during cold storage. Am J Biochem Biotechnol 4:416–421. https://doi.org/10.3844/ajbbsp.2008.416.421

    Article  CAS  Google Scholar 

  21. Sun DW (2014) Emerging Technologies for Food Processing. Elsevier Science

  22. Larson WP, Hartzell TB, Diehl HS (1918) The effect of high pressures on bacteria. J Infect Dis 22:271–279

    Article  CAS  Google Scholar 

  23. Adoga IJ, Joseph E, Samuel OF (2010) Storage life of tilapia (Oreochromis niloticus) in ice and ambient temperature. Fish Res 2:39–44

    Google Scholar 

  24. Aymerich MT, Hugas M, Monfort JM (1998) Bacteriocinogenic lactic acid bacteria associated with meat products. Food Sci Technol Int 4:141–158. https://doi.org/10.1177/108201329800400301

    Article  Google Scholar 

  25. Pradhan AK, Li M, Li Y et al (2012) A modified Weibull model for growth and survival of Listeria innocua and Salmonella Typhimurium in chicken breasts during refrigerated and frozen storage. Poult Sci 91:1482–1488. https://doi.org/10.3382/ps.2011-01851

    Article  CAS  PubMed  Google Scholar 

  26. Duffes F, Corre C, Leroi F et al (2016) Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. J Food Prot 62:1394–1403. https://doi.org/10.4315/0362-028x-62.12.1394

    Article  Google Scholar 

  27. Wuytack EY, Diels AMJ, Michiels CW (2002) Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. Int J Food Microbiol 77:205–212. https://doi.org/10.1016/S0168-1605(02)00054-5

    Article  CAS  PubMed  Google Scholar 

Download references

Funding

The authors acknowledge University of Aveiro and FCT/MCT for funding the QOPNA and LAQV-REQUIMTE research units (FCT UID/QUI/00062/2019 and UIDB/50006/2020, respectively) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and the PhD grant of Liliana G. Fidalgo (SFRH/BD/96984/2013) and Carlos A. Pinto (SFRH/BD/137036/2018).

Author information

Authors and Affiliations

  1. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal

    Liliana G. Fidalgo, Carlos A. Pinto, Ivonne Delgadillo & Jorge A. Saraiva

  2. Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal

    Liliana G. Fidalgo

Authors
  1. Liliana G. Fidalgo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Carlos A. Pinto
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ivonne Delgadillo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jorge A. Saraiva
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jorge A. Saraiva.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Fidalgo, L.G., Pinto, C.A., Delgadillo, I. et al. Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms. Food Eng Rev 13, 651–659 (2021). https://doi.org/10.1007/s12393-020-09275-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-020-09275-4

Keywords

Search

Navigation