Abstract
ABSTRACTSalmon (Salmo salar) was stored in ice up to 24 d, and changes during storage were observed with sensory evaluation using the Quality Index Method (QIM), and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), hydrogen sulfide (H2S)‐producing bacteria, and instrumental texture measurements (compression test). Maximum storage time in ice was determined with QDA and fat content by Soxhlet extraction. A high correlation between QIM and storage time in ice was found. Storage time could be predicted with ± 2 d. TVC increased exponentially with storage and was dominated by H2S‐producing bacteria after 20 d in ice, which was the maximum storage time. Texture measurements indicated softening of salmon flesh with storage.
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