Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics.

Authors

Gongwei Li, Xiaodong Zhou, Fan Yang, Chaoqun Li, Célio Dias Santos-Júnior, Zijian Zhi, Haizhou Wu

Published in

Food chemistry. Volume 525. Issue Pt 3. Pages 150563. Jul 25, 2026. Epub Jul 25, 2026.

Abstract

Although conventional refrigeration is widely used for Atlantic salmon preservation, rapid quality deterioration limits its shelf life. With increasing consumer demand for fresh-like salmon products, ice-temperature and micro-freezing preservation techniques have gained attention. In this study, Atlantic salmon was stored for 10 days under refrigeration (4.0 °C), ice-temperature storage (-0.5 °C), and micro-freezing storage (-4.0 °C) to systematically evaluate quality evolution, water migration, and microbial community dynamics. The results demonstrated that salmon stored at -0.5 °C exhibited superior quality retention, as indicated by lower increases in Total Viable Counts (11.29%) and reduced expansion of muscle interstitial spaces (10.89%). Low-field nuclear magnetic resonance indicated that -0.5 °C storage stabilized water status by retaining immobilized water and restricting its conversion to free water. Moreover, 16S rDNA sequencing revealed that -0.5 °C effectively inhibited the proliferation of Firmicutes, thus delaying microbial succession and extending the shelf life. Taken together, ice-temperature storage outperformed conventional refrigeration and micro-freezing storage, providing mechanistic insights and a theoretical basis for high-quality preservation of salmon.

PMID:
42526123
Bibliographic data and abstract were imported from PubMed on 30 Jul 2026.

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