Wild juvenile salmonid abundance in Wisconsin tributaries indicates limited contributions to Lake Michigan fisheries

Natural reproduction of salmonids occurs in many Lake Michigan tributaries, yet little is known about abundance and the potential contribution of wild fish hatching in Wisconsin tributaries. The objectives of our study were to determine if: 1) abundance of wild juvenile salmonids (primarily adfluvial rainbow trout, Oncorhynchus mykiss, referred to as steelhead) varied among selected Wisconsin streams based on available spawning and age-0 habitat; 2) stream temperature regimes could limit survival of juvenile salmonids, and 3) wild juvenile salmonids outmigrate from Wisconsin tributaries into Lake Michigan or larger tributaries. In 2016 and 2017, juvenile salmonid abundance was estimated in six Wisconsin tributaries to Lake Michigan by multiple-pass depletion sampling using backpack electrofishing. Habitat assessments included steelhead redd surveys, age-0 habitat surveys, and stream temperatures were monitored using in-stream loggers. Passive integrated transponder (PIT) tagging and PIT antennas were used to detect outmigration from three streams (Willow, Stony and Hibbard creeks). Population estimates for individual streams ranged from 75 to 2276 for juvenile steelhead and from 0 to 243 for juvenile coho salmon, Oncorhynchus kisutch. No correlation was detected between juvenile steelhead abundance and quality age-0 habitat. Stream temperatures rarely exceeded the thermal limit for steelhead (27 °C). Outmigration rates for three streams ranged from 0.6% to 3.1%, but these estimates were considered minimum values. Low abundance of wild juvenile steelhead and coho salmon alone suggest that the contributions of these tributaries to Lake Michigan fisheries are likely small. Furthermore, relying on returns of wild steelhead produced in these streams is probably insufficient to maintain stream fisheries.     

Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe

Listeria monocytogenes is a potentially fatal foodborne pathogen that can be found in ready-to-eat seafood products, such as fresh salmon roe. Once contaminated, salmon roe must be decontaminated prior to human consumption. This study was conducted to determine the thermal inactivation kinetics of L. monocytogenes in raw salmon roe as affected by bacterial strain, temperature, and salt concentration. Three different strains of L. monocytogenes, including serotype 4b (F2365), 1/2b (F4260), and 1/2a (V7), were individually inoculated to salmon roe supplemented with salt (0–4.5%), and heated under different temperatures (57.5–65.0 °C) to evaluate the survival of the bacterium during heating and determine the D-values. Results showed that the thermal resistance (log D) of L. monocytogenes was significantly affected by bacterial strain, temperature, and salt and by their interactive effects, with strain F2365 being the most heat-resistant among all three strains tested. Salt added to salmon roe significantly increased the thermal resistance of the bacteria. For L. monocytogenes F2365, the z value of the bacterium in salmon roe was 5.99 °C, and its heat resistance increased with the level of salt in a linear manner. The results of kinetic analysis and the models obtained in this study may be used by the seafood industry to develop proper thermal processes to eliminate L. monocytogenes in raw salmon roe and to ensure microbial safety and prevent foodborne illness.     

VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets

Visible/near-infrared spectroscopy has been evaluated for use in freshness prediction and frozen-thawed classification of farmed Atlantic salmon fillets, where fresh samples were stored as whole fish in ice. A handheld interactance probe for performing rapid measurements of single fillets and an imaging spectrometer for online analysis at an industrial speed of one fillet per second, have been used. Freshness as storage days in ice is predicted with an accuracy of 2.4 days for individual fillets, whereas frozen-thawed salmon fillets are completely separated from fresh fillets. The prediction results are comparable to previous results using the Quality Index Method with trained panelists. The region between 605 and 735 nm, which excludes interference by carotenoids and water, is appropriate for both frozen-thawed classification and freshness prediction of salmon fillets. The results indicate that the spectral changes are explained mainly by oxidation of heme proteins during the freeze–thaw cycle and during chilled storage in ice.     

Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy

Non-thermal food preservation technology is based on the application of high pressures up to 600 MPa. Here we report a resonance Raman (RR) spectroscopic analysis of smoked salmon meat after high pressure processing. High quality spectra, which can be obtained even from packed salmon without spectral interference of the packing foil, allow determining pressure-dependent irreversible changes of the main RR-active components of salmon meat, astaxanthin and myoglobin/haemoglobin. High pressure-treatment causes a decrease of the relative RR intensities of astaxanthin as probed with 514 nm excitation which is in line with a slight attenuation of the originally intense red colour of the salmon meat. 413-nm excited RR spectra indicate a heterogeneous broadening of astaxanthin bands accompanied by the formation of deoxy-myoglobin or deoxy-haemoglobin. The results suggest that pressure-treatment facilitates the oxidative degradation of astaxanthin coupled to the reduction of metmyoglobin (methaemoglobin).     

HPLC confirmatory method development for the determination of seven quinolones in salmon tissue (Salmo salar L.) validated according to the European Union Decision 2002/657/EC

A confirmatory high pressure liquid chromatographic method for the determination of seven quinolone antibiotics in tissue of Atlantic salmon (Salmo salar L.) was developed. Ciprofloxacin (CIP), danofloxacin (DAN), enrofloxacin (ENR), sarafloxacin (SAR), oxolinic acid (OXO), nalidixic acid (NAL) and flumequine (FLU) were separated on a Perfectsil ODS-2 120 (250 mm × 4 mm, 5 μm) column by gradient elution with a mobile phase consisting of 0.1% trifluoroacetic acid (pH = 1), acetonitrile and methanol at 25 °C within 22 min. Analytes were monitored at 255 nm (for the determination of OXO, NAL and FLU) and 275 nm (for CIP, DAN, ENR and SAR) by means of photodiode array detector. Examined quinolones were isolated from salmon tissue by extraction with citrate buffer solution (pH = 4.7) and purified by solid phase extraction using Oasis HLB (200 mg/6 mL) cartridges. The developed method was fully validated in terms of selectivity, linearity, accuracy, precision, stability and sensitivity according to the European Union Decision 2002/657/EC. The accuracy of the method was additionally proved by its application to certified reference material of salmon tissue (BCR® 725).     

Some Ozone Applications in Seafood

The use of ozonized seawater to reduce and eliminate bacterial pathogens in mariculture facilities and to extend shelf life of marine food products is demonstrated. Consequent benefits of this treatment are also discussed. Laboratory and pilot experiments were conducted using ozone gas to reduce disease-producing Vibrio sp. bacteria at a shrimp (Litopenaeus vannameii) hatchery in Ecuador, South America. Pacific Ocean seawater was treated in a 1,540 L capacity fiberglass contact tower (5–7 min retention) with an ozone oxidant residual of 0.07 mg/L. Prior to ozone treatment, Vibrio determined by TCBS plating was too numerous to count, causing shrimp to die of disease (30 tanks of 13,000 L each). After treatment, Vibrio counts and shrimp disease were eliminated, ozonized seawater decreased the time required for normal molting of shrimp and the total growth cycle was reduced by three days versus control water. From June 1991 until September 1992, survival rates of larval shrimp were robust, routine antibiotic addition was reduced, and one additional growth cycle was realized. Ozonized ice (fresh water) was prepared in the Milford Laboratory CT, USA; Gloucester Food Tech Lab, MA, USA; and a field station (brine water) for sockeye salmon (Oncorhynchus nerka) in Homer, AK. USA. In these studies, squid (Loligo pealei) and commercially captured salmon demonstrated a reduction in spoilage and extension of shelf life of 3 to 5 days' time using ozonized ice. Bacteria associated with commercial ice-producing machines were reduced by 4 logs using ozone treatment. In addition, no flavor aberration was noted using ozonized ice.     

Use of image analysis to determine fat and connective tissue in salmon muscle

 An attempt was made to measure connective tissue and fat in salmon fillets using image analysis. Farmed salmon fillets were digitized by video camera and transferred to an image analysis program. A Laplace transformation was performed, and the image was segmented into different scales of grey. Particle analysis was applied to the binary pictures to calculate the percentage of white stripes in the total surface of the fillet, which were related to the percentage of connective tissue (CT) and fat. Although low correlation coefficients were obtained, it could be assumed that the video image analysis method is sensitive enough to detect great variations in fat content, which could prove useful in industrial applications. In contrast, CT was found to have less influence on the visual appraisal of the fillet surface. Received: 17 July 1998 / Revised version: 20 October 1998     

Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing

The depression of the melting temperature of ice under pressure permits to obtain a rapid freezing of foods. The expected benefit lies in reduced water diffusion from the intra- toward the extracellular media, resulting in a reduced drip loss during thawing. Beside, the modification of the cellular structure induced by ice formation may affect the mass diffusivity of the flesh. In the present study, salmon was used as a model food. Slabs of salmon (1-cm thick) were frozen using blast air and pressure shift freezing at 200 MPa. The impact of the freezing process on the mass diffusivity of salt was evaluated using an aqueous solution (NaCl, 3% w/w). Results indicate that the effective mass diffusivity was slightly increased in comparison to non-frozen flesh when a rapid freezing process was used. This may be attributed to a change in the permeability of cell membranes caused by freezing and high pressure.