Microbial communities of fresh salmon under superchilled conditions
This study aims to understand the impact of different conditions of superchilling on the growth of salmon microbiota compared to refrigeration.Salmon samples were chilled at various temperatures: a. 2 degrees Celsius, the standard refrigeration temperature used in fish preservation, b. minus 0.8 degrees Celsius, the salmon's initial freezing temperature; c. minus1.8 degrees Celsius and minus 2.8 degrees Celsius, two superchilling temperatures to respectively obtain 30 percent and 40 percent ice content. Only the samples stored at the two latter temperatures were subjected to the initial pre-frozen step at minus 23 degrees Celsius for 13 min. The evolution of microbiota has been evaluated over 20 days by 16S rRNA metabarcoding