Publication Details
Abstract
Background: Hot-smoked Atlantic salmon remains susceptible to microbial regrowth during refrigeration, requiring optimized brining and vacuum packaging to maintain acceptable shelf-life. Aims of the study: This study aimed to evaluate the effects of three salt–sugar brine formulations on total aerobic microbial counts in hot-smoked Atlantic salmon during 21 days of vacuum-packaged storage at 4°C and identify the formulation providing the most favorable microbiological shelf-life. Methodology: Randomly 10 Atlantic salmon were filleted, placed in 3 salt–sugar brines and immersed for 1 hour, drained and then hot-smoked at 85°C for 2 hours using eucalyptus chips. After being cooled, vacuum-packed and kept at 4°C for 21 days. The product pH, water activity and salt content were determined by validated methods. Eight storage days were analyzed with duplicate plate-count agar cultures heated to 25°C and counted for 48 hours and the results presented as CFU/g and give descriptive summary. Result: Hot smoking reduced total aerobic counts from 6,000 CFU/g before processing to 28, 86, and 120 CFU/g on day 2 in Brines 1, 2, and 3, representing reductions of 99.5%, 98.6%, and 98.0%, respectively. Counts subsequently increased during refrigerated storage, reaching 8,900, 21,100, and 34,000 CFU/g on day 21. All treatments remained well below the referenced 1×10⁷ CFU/g acceptability limit, while the strongest formulation, Brine 1, consistently demonstrated the most favorable microbiological profile throughout storage based on descriptive count comparisons. Conclusions: Hot smoking and salt–sugar brining markedly reduced microbial loads in Atlantic salmon. Although counts increased during refrigerated storage, all treatments remained below the referenced acceptability limit. Brine 1 provided the strongest microbial control, but larger replicated confirmatory studies are required.