title: The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
abstract: Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short-term crowding for 20 min (SS-group), or long-term crowding for 24 h (LS-group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO₂ and 40% N₂). Fillet quality analyses were determined during 22 d of storage at 0.3 °C. Bacterial growth and unpleasant sensory properties increased earlier in the LS-group. The negative effects of long-term preslaughter stress were more pronounced for raw than cooked samples, and more pronounced for odor than flavor. Sequence analyses of bacterial DNA at the end of storage revealed that 100% of the bacteria were comprised by Photobacterium phosphoreum of the SS- and LS-group, whereas the Control group also contained 21% of Carnobacterium maltaromaticum (lactic acid bacteria, LAB). Counting of LAB, using Man-Rogosa-Sharke agar, similarly showed higher numbers of the Control group after 15 d of storage. A total bacterial count of log 6 CFU/g was observed after 15 d of storage of the LS-group, which was 3 and 7 d earlier compared with the Control and SS-group, respectively. Fillet color, texture, and liquid losses were not negatively affected by preslaughter crowding stress. From the sensory and bacterial analyses, it is concluded that long-term crowding stress accelerates bacterial growth and development of unpleasant sensory properties, hence reduces the shelf life of prerigor modified atmosphere packaged (MAP) salmon.
  
  
  CONCLUSIONS
  Stressful handling of Atlantic salmon before slaughter resulted in faster reduction of fresh taste and smell, faster bacterial growth, and hence shorter shelf life. The deteriorative effects were more pronounced of raw compared to cooked salmon. Therefore, salmon should be handled carefully in connection with slaughter to avoid impaired welfare and fillet quality, in particularly for fish that is consumed raw, such as sushi.
authors.affiliation: Nofima AS, Osloveien 1, N-1430 Ås, Norway. anlaug.hansen@nofima.no
authors.forename: Anlaug Ådland
authors.initials: AÅ
authors.lastname: Hansen
authors.forename: Marit
authors.initials: M
authors.lastname: Rødbotten
authors.forename: Thomas
authors.initials: T
authors.lastname: Eie
authors.forename: Per
authors.initials: P
authors.lastname: Lea
authors.forename: Knut
authors.initials: K
authors.lastname: Rudi
authors.forename: Turid
authors.initials: T
authors.lastname: Mørkøre
mesh_terms: D000818:Animals; D017756:Aquaculture; D056573:Carnobacterium / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003441:Crowding; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D055595:Mechanical Phenomena; D058889:Molecular Typing; D009812:Odorants; D010776:Photobacterium / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification; D011786:Quality Control; D020317:Salmo salar / Q000382:microbiology* / Q000502:physiology*; D017747:Seafood / Q000032:analysis* / Q000382:microbiology*; D012677:Sensation; D013312:Stress, Physiological; D013649:Taste; D013997:Time Factors