Cod Fillets Research Articles

Rapid identification of cod authenticity based on hyperspectral imaging technology

The high economic value of Atlantic cod makes it prone to fraudulent activities in the market, thus achieving rapid and non-destructive identification of its authenticity has practical significance. This study investigated the hyperspectral imaging (HSI) systems with a Vis-NIR (400 – 1000 nm) and SWIR (900 – 1700 nm) spectral range, for determining the authenticity of Atlantic cod fillets in two frozen and thawed sample states. Results found that the model effect of Vis-NIR data was generally better than SWIR data. Random forest (RF) and Linear discriminant analysis (LDA) models of Vis-NIR data achieved 100 % accuracy. Variable screening algorithms of Successive projections algorithm (SPA) and Variable combination population analysis- iteratively retaining informative variables (VCPA-IRIV) maintained 100 % accuracy of the LDA model at VIS-NIR wavebands while simplifying the data operation burden. Overall, this study suggests that HSI is a promising solution for rapid and non-destructive detection of Atlantic cod authenticity.

Sequence Segmentation of Nematodes in Atlantic Cod with Multispectral Imaging Data.

Nematodes pose significant challenges for the fish processing industry, particularly in white fish. Despite technological advances, the industry still depends on manual labor for the detection and extraction of nematodes. This study addresses the initial steps of automatic nematode detection and differentiation from other common defects in fish fillets, such as skin remnants and blood spots. VideometerLab 4, an advanced Multispectral Imaging (MSI) System, was used to acquire 270 images of 50 Atlantic cod fillets under controlled conditions. In total, 173 nematodes were labeled using the Segment Anything Model (SAM), which is trained to automatically segment objects of interest from only few representative pixels. With the acquired dataset, we study the potential of identifying nematodes through their spectral signature. We incorporated normalized Canonical Discriminant Analysis (nCDA) to develop segmentation models trained to distinguish between different components within the fish fillets. By incorporating multiple segmentation models, we aimed to achieve a satisfactory balance between false negatives and false positives. This resulted in 88% precision and 79% recall for our annotated test data. This approach could improve process control by accurately identifying fillets with nematodes. Using MSI minimizes unnecessary inspection of fillets in good condition and concurrently boosts product safety and quality.

Absence of microplastic bioaccumulation in cod fillets from plastic-polluted western Norwegian waters

Plastics are synthetic, persistent materials that are distributed worldwide. An important concern is whether microplastics (MP) can bioaccumulate in the food chain and pose a threat to human consumers. We studied MP in the fillet of resident coastal cod from a plastic-polluted area in Western Norway, where long-range transported marine litter accumulates and MP are generated on shore. We dissected the fish and processed the samples in an MP-free lab using gentle enzymatic treatment. Micro Fourier transform infrared spectroscopy (µFTIR) was used for identification of particles down to 10 µm. The fish were 40 to 74 cm, corresponding to 2-6 years old. 29 particles were observed in fillets from eight of the 23 individuals. The mean particle count was 1.55 ± 2.75 nMP/100 g, and the mean concentration was 2.81 ± 8.33 µg/kg wet weight. Six polymer groups were identified, where polypropylene (33%) and polyethylene (30%) were the most frequent. The majority (86%) of the particles were fragments ranging from 32-100 µm. Fibers and fragments over 200 µm were observed. The largest particle was a PP particle of 258.2 µm. Controls showed minimal contamination and the procedural blanks were negative. There was no significant correlation between age, body condition, time of capture, and MP concentrations, and no evidence of bioaccumulation of MP in the fillet of older fish after in situ exposure. MP in food is of concern for human consumption and emphasizes the importance of understanding MP distribution and fate as well as reducing and controlling plastic release into the environment.

A challenge test on Pseudomonas spp. as spoiling microorganism in fish fillets

Fish fillets are highly susceptible to spoilage, with Pseudomonas spp. bacteria being among the main culprits. To maintain products’ quality and safety, it is important to control the load of these microorganisms and understand their growth potential in fish fillets. However, setting up challenge tests might be hard due to the difficulty of differentiating intentionally inoculated bacteria from those already present on the fillets. To overcome this obstacle, a pilot study using Pseudomonas aeruginosa, a clinically significant bacterial species that is rare in food, was conducted. Vacuum-packed Northern cod, salmon, and plaice fish fillets were experimentally inoculated and subjected to trials at both refrigeration (4 °C) and thermal abuse temperatures (from +4 °C to +6 °C and then to +8 °C). The results showed that the growth potential of Pseudomonas aeruginosa in all the fish fillets was less than 0.5 Log10 CFU/g. This confirms that vacuum packaging could reduce the multiplication of Pseudomonas spp. in the fish fillets and underlines as it is crucial to have fish fillets containing initial loads of Pseudomonas between 104-105 CFU/g or lower at the beginning of the shelf life in order to control the deterioration rate of the product. This study provides a basis for developing further challenge tests for Pseudomonas spp. in the fish industry and highlights the importance of controlling initial loads of Pseudomonas to prevent product deterioration during the shelf life.

Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide

This study aimed to investigate the supercritical carbon dioxide (SC-CO2) drying of cod (Gadus spp.) by developing and optimizing a general mathematical drying model. We applied a central composite rotatable design (CCRD) considering the time (180–360 min), temperature (35–45 °C), and CO2 flow rate (15–25 kg/h) as independent factors, aiming at the reduction of moisture and water activity (aw) of Gadus morhua. Time and flow rate (FR) were the main factors affecting the moisture and aw responses. The mathematical models developed were validated with the accuracy and bias factors and generalized using Gadus chalcogrammus samples, resulting in the acceptable range of 1.003–1.121. The optimal parameter values for drying performance were 312.38 min, 45.38 °C, and 27.4 kg/h (R2 = 0.999). Our results suggest a promising application of SC-CO2 as a fish drying technology, describing a generalist-validated and optimized SC-CO2 drying model for Gadus spp. Industrial applicationThe present study collaborates with understanding supercritical carbon dioxide (SC-CO2) as an innovative fish drying technology at a laboratory scale. The optimal variables that were effective in reducing cod fillets water content were 312.38 min, 45.38 °C, and 27.4 kg/h, in which 26.4% moisture and 0.815 aw were predicted. Therefore, SC-CO2 is suggested to be a promising non-thermal food drying technology applied to fish products.

Consumers' willingness to buy meat and seafood products close to the expiry date: an exploratory study from Denmark.

Meat- and seafood products close to their expiry date (MSPCED) are one of the significant contributors to the growing food waste. Therefore, this study aims to investigate consumers' attitudes and willingness to buy MSPCED. An online questionnaire was used to collect data from 400 Danish consumers. Three consumer segments were identified based on their willingness to buy MSPCED: 39.8% of the participants showed a high willingness to buy MSPCED close to their expiry date ("All High"), 34.5% were selective with a high willingness to buy meat close to their expiry date but not seafood ("High meat, low seafood"), while 25.7% showed a low willingness to buy MSPCED ("All Low"). Consumers' willingness to buy MSPCED is influenced by the perceived quality of the products, food safety, social acceptability, and price. Consumers were willing to pay a higher price for minced beef close to the expiry date when compared to cod fillets, pork cuts, and chicken breasts. However, consumers were willing to buy cod fillets with the lowest discount percentage when compared to pork cuts, minced beef, and chicken breast. The findings suggest that price reduction and discount percentage can have varying effects in influencing willingness to pay for MSPCED. This study provides valuable insights, for food waste practitioners in the retail sector, to develop effective strategies for reducing food waste by influencing consumer willingness to buy and pay for perishable products like meat and seafood.

Children’s IQ Reduction Due to Prenatal Fish MeHg Exposure in Coastal Areas: A Comparative Analysis

Maternal dietary exposure to heavy metals like methylmercury (MeHg) through fish consumption has long been associated with neurological disabilities, including Intelligence Quotient (IQ) reduction. The most common exposure pathway to MeHg is dietary intake through fish consumption. However, there has been limited research comparing the IQ reduction caused by different fish species in different coastal areas. As Kuwait, Hong Kong, and Shanghai are three coastal areas with different cuisines and fish consumption rates, they are chosen as sites where the health risk of children’s IQ reduction due to the consumption of fish is to be assessed in this analysis. The results of this study suggested that among the fifteen types of seafood examined in Kuwait, hamoor was determined to be the most dangerous species, causing the highest mean IQ reductions in Kuwait. Frozen cod fillet was estimated to cause the highest mean and median IQ reductions amongst the twenty-six seafood types in Hong Kong, China. River eel and sardine are considered to be capable of inflicting the highest mean and maximum IQ reductions in Shanghai. Overall, seafood in Kuwait is more prone to causing serious intellectual disabilities because of its highest mean IQ reduction on average amongst the three locations examined. On the other hand, most types of seafood in Hong Kong and Shanghai have much lower mean IQ reductions, and are thus considered generally safe for consumption.

The involvement of Pseudoterranova decipiens fish infestation on the shelf-life of fresh Atlantic cod (Gadus morhua) fillet

Zoonotic nematodes of the family Anisakidae are highly common in many marine fish species, which act as paratenic hosts for the third larval stage. In the fish, these parasites may migrate from the fish's gastro-intestinal tract (GI-tract) further to the coelomic cavity and muscles, making them a possible contamination source of bacteria they carry on their cuticle and in their GI-tract. A previous study revealed no apparent effect of Anisakis simplex on spoilage of fish, but the equally common anisakid species Pseudoterranova decipiens has a larger body surface potentially increasing the bacterial load brought into the fish muscle upon migration. As the presence of shelf-life reducing spoilage bacteria in the microbiome of this anisakid species has been demonstrated, the objective of the present study was to assess the potential shelf-life reducing effect of P. decipiens in fresh fish fillets stored in a domestic refrigerator.Atlantic cod was used as a model since members of the cod family are the third most consumed marine fish globally and it has the highest prevalence of P. decipiens infections. Infected and non-infected codfish fillet portions were collected and microbiologically analyzed at day 0 and day 4 of storage in a domestic fridge. Three isolation media were used to enhance maximum bacterial recovery and isolates were identified using MALDI-TOF MS and 16S rRNA gene sequencing. In parallel to the microbiological examination, sensory analysis was performed daily on the cod fillets to evaluate the freshness of the fish.Results revealed the presence of typical spoilage bacteria (e.g., Pseudomonas sp., Photobacterium sp.) in all fish, but based on the total viable counts, total H2S-producing bacteria, and sensory analysis, there were no objective indications to assume an increased fish spoilage rate by the presence and migration P. decipiens. Additionally, a beta-diversity comparison revealed no significant differences in microbiota composition between infected and non-infected fish parts, though individual heterogeneity in microbiome composition among Atlantic codfish individuals was found. As total viable counts did, however, exceed the guideline limits for fresh fish, further research should now focus on the role of the candling step as a potential source of post-harvest contamination. As such, anisakid infection might still accelerate fish spoilage, though now in an indirect way.

Weakly supervised semantic segmentation for MRI: exploring the advantages and disadvantages of class activation maps for biological image segmentation with soft boundaries

Fully supervised semantic segmentation models require pixel-level annotations that are costly to obtain. As a remedy, weakly supervised semantic segmentation has been proposed, where image-level labels and class activation maps (CAM) can detect discriminative regions for specific class objects. In this paper, we evaluated several CAM methods applied to different convolutional neural networks (CNN) to highlight tissue damage of cod fillets with soft boundaries in MRI. Our results show that different CAM methods produce very different CAM regions, even when applying them to the same CNN model. CAM methods that claim to highlight more of the class object do not necessarily highlight more damaged regions or originate from the same high discriminatory regions, nor do these damaged regions show high agreement across the different CAM methods. Additionally, CAM methods produce damaged regions that do not align with external reference metrics, and even show correlations contrary to what can be expected.

Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film

High microbiological quality standards, food safety, and environmental sustainability represent crucial topics in food production chains. For this reason, fish industries, which import salted and seasoned fish products from supplier countries, i.e., Norway, Denmark, USA (Alaska State), etc., have tried to reduce the salt content of each carton during transportation (reducing carbon emissions and the weight of major quantities of transported fish). In the present study, 360 differently processed fish fillet samples, belonging to the species Gadus macrocephalus caught in FAO zone 67, were microbiologically and chemically screened. This study aimed to provide original data concerning the applicability of sustainable solutions investigating the combined effects of salt content reduction combined with new recyclable multilayer plastic film packaging (vacuum skin packaging with two different oxygen transmission rate values). The microbiological results showed no substantial changes comparing the two differently salted products, highlighting their high hygienic characteristics which were also observed in their chemical analysis. The shelf life evolutions (comparing the two different studied plastic films) highlighted that, after 35 days from HPP treatments, bacterial loads gained high values, over 6 log cfu/g. This study highlights that, compared to the currently used plastic films, the results of the new and sustainable multilayer plastic films show that they can provide safe food matrices in combination with HPP technologies. Therefore, this preliminary investigation brings closer attention to alternative and environmentally sustainable production systems with their designs based on the multidisciplinary approach of food production systems.

Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic

specialized conditions of heat and humidity. Fillets of Pacific cod (Gadus macrocephalus), Atlantic mackerel (Scomber scombrus), shrimp (Fenneropenaeus chinensis), and squid (Caribbean Reef Squid) were used as raw material for the preparation of fish pastes. This study was conducted to investigate the effect of DPPH and ABTS free radial scavenging activity on fish paste with black garlic. The DPPH results showed that there was a significant (p<0.01) increase in the degree of inhibition in different black garlic treatments. DPPH scavenging activity of the fish-pasta was evaluated 57.1% on 100% solution with 15g black garlic addition. Control extract of the six food materials was evaluated 25.1% on 100% and those of the 5g and 10g black garlic extracts were 33.9% and 39.2% at the same concentration, respectively. A significant inhibition effect was observed in ABTS in all samples according to increasing concentration. The values of IC50 for the DPPH and ABTS on 15mg/ml were 152.2 and 162.4 μg/ml, respectively. The value of lightness (L) was decreased to the increase of the content of black garlic. Excessive black color may not be good for fish cake sales.

Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

This study aimed to evaluate the effect of pumping stress (pumping and pumping-resting) and postmortem time (before and after rigor mortis) on phosphorylation profiles of myofibrillar protein (MP) and sarcoplasmic protein (SP) of Atlantic cod (Gadus morhua) fillets. The result showed that MP had higher global phosphorylation levels than SP regardless of stress condition and postmortem time. The pumping process resulted in significant changes in phosphorylation of structural proteins including myosin heavy and light chains. Pumping also affected the phosphorylation status of heat shock proteins and metabolic enzymes involved in the glycolytic pathways, indicating the possible role of phosphorylation in regulating energy hemostasis of fish under stressful conditions. The pumping-induced phosphorylation changes mainly occurred before rigor mortis, and postmortem time affected the phosphorylation status to a less extent. This work contributes to a deeper understanding on protein phosphorylation affected by pre-slaughter stress and postmortem time of fish.

Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres.

Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO2 (67%) with O2 (33%) or N2 (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H2S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO2/O2 and CO2/N2 significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O2 instead of N2 in the CO2-enriched atmosphere resulted in a significantly lower PC for 10 days, and H2S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species.

Simultaneous determination of trimethylamine‐N‐oxide, volatile and biogenic amines in cod fillets by HILIC‐MS/MS

LebensmittelchemieVolume 76, Issue S2 p. S2-126-S2-126 Analytik (ATW-A) Simultaneous determination of trimethylamine-N-oxide, volatile and biogenic amines in cod fillets by HILIC-MS/MS Dominik Dörfel, Dominik Dörfel Hamburg/DSearch for more papers by this authorSascha Rohn, Sascha Rohn Berlin/DSearch for more papers by this authorDr. Eckard Jantzen, Dr. Eckard Jantzen Hamburg/D GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 HamburgSearch for more papers by this author Dominik Dörfel, Dominik Dörfel Hamburg/DSearch for more papers by this authorSascha Rohn, Sascha Rohn Berlin/DSearch for more papers by this authorDr. Eckard Jantzen, Dr. Eckard Jantzen Hamburg/D GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 HamburgSearch for more papers by this author First published: 01 September 2022 https://doi.org/10.1002/lemi.202259083AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume76, IssueS2September 2022Pages S2-126-S2-126 RelatedInformation

Composition, structural configuration, and antigenicity of Atlantic cod (Gadus morhua) tropomyosin

Tropomyosin, a myofibrillar muscle protein, has been recognized as a finfish allergen. In this study, tropomyosin from Atlantic cod fillets (Gadus morhua, CTM) was purified using a two-step purification strategy (isoelectric precipitation and anion-exchange chromatography). CTM structural configuration in two sample matrices (impure and pure) were elaborated using different polyacrylamide gel electrophoresis (native, non-reducing, and reducing PAGE). Their corresponding immunoblots were conducted to investigate CTM antigenicity under three conditions. Overall, CTM retained solubility, integrity, and antigenicity after heat treatment. Three CTM monomeric α-type isoforms (33 kDa) were identified using two-dimensional PAGE. Under native condition, the vast majority of CTM existed in the disulfide-reduced dimeric form (66 kDa). Under non-reducing condition, sodium dodecyl sulfate (anionic surfactant) broke CTM dimers, leaving monomers and disulfide-induced tetramers. Under reducing condition, β-mercaptoethanol (thiol reducing agent) dissociated disulfide-linked CTM tetramers (132 kDa) into monomers (33 kDa). CTM retained antigenicity regardless of structural configuration under different conditions.

Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery

ABSTRACT Previous studies have reported that cod caught using a newly developed dual sequential codend showed significant reduction in external catch-related damage compared to cod caught by a conventional codend. In this study, it was investigated whether this new codend affects residual blood in cod fillets and/or mitigates the effect of postponed bleeding. Residual blood was assessed by measuring hemoglobin using VIS/NIR hyperspectral imaging. No significant differences in hemoglobin content between fish caught by the two different codends were proven, and this was true for whole fillets and fillet compartments (loin, belly, and tail). However, a significant effect of postponed bleeding on the hemoglobin concentration in cod was demonstrated, and this effect was similar whether the fish was caught using the conventional or the sequential codend. Fish bled 40 min after catch had significantly higher levels of hemoglobin compared to fish bled immediately after catch. When comparing the hemoglobin content in the different fillet sections, significantly higher levels of hemoglobin were found in the belly compared to the loin and tail.

Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks

The coexistence of polycyclic aromatic hydrocarbons (PAHs) and halogenated PAHs (XPAHs) in fresh seafood poses a threat to food safety and attracts much attention recently, while ready-to-eat seafood is more susceptible to XPAHs contamination through the secondary formation of XPAHs during processing. Little has been known about PAHs and XPAHs in ready-to-eat seafood so far. In this study, a modified QuEChERS combined with GC-MS/MS method for the determination of PAHs and XPAHs in ready-to-eat seafood was developed and validated. Forty-two analytes including PAHs, chlorinated and brominated PAHs (Cl/BrPAHs) were investigated in 32 ready-to-eat seafood including shredded squid and cod fillet. Concentrations of PAHs/XPAHs in shredded squid (mean value at 68.32/4.99 μg/kg) were generally higher than those in cod fillet (mean value at 61.81/0.54 μg/kg). The concentration of ClPAHs showed a significant correlation with that of PAHs (r = 0.576, p < 0.05) and Cl− (r = 0.709, p < 0.01), which indicated that ClPAHs were mainly derived from the reaction of their parent PAHs and Cl−. Cl/BrAnt were predominant components of XPAHs. The concentration of XAnts showed a significant correlation with Ant. Meanwhile, the high ratio of 9,10-Cl2Ant/9-ClAnt showed a newly formed source instead of aged pollution, and therefore enhanced the potential of secondary formation source of XPAHs instead of direct pollution. The toxic equivalent quotient concentrations of XPAHs (mean value at 1.17 μg/kg) were even higher than that of PAHs (mean value at 0.48 μg/kg) in shredded squid. The maximum allowable consumption rate of ready-to-eat seafood was estimated based on the HQ and ILCR model. The results suggested a potential carcinogenic risk for seafood snack lovers (intake rate >27.2 g/d) via dietary intake of ready-to-eat seafood.

Chemical Characterization of Atlantic Cod (Gadus morhua) Collagen Hydrolyzed Using Enzyme Preparation Derived from Red King Crab (Paralithodes camtschaticus) and Its Potential as a Core Component of Bacterial Culture Medium.

The Atlantic cod (Gadus morhua) and red king crab (Paralithodes camtschaticus) processing wastes are massive and unutilized in the Murmansk region of Russia. The samples of skin-containing waste of Atlantic cod fillets production were hydrolyzed using enzyme preparations derived from red king crab hepatopancreases, porcine pancreases, and Bacillus subtilis bacteria. The activity of enzymes from crab hepatopancreases was significantly higher than the activity of enzymes derived from other sources. The optimal conditions of the hydrolysis process have been figured out. The samples of cod processing waste hydrolysate were analyzed for amino acid composition and molecular weight distribution. The samples of hydrolysate were used as core components for bacterial culture medium samples. The efficiency of the medium samples was tested for Escherichia coli growth rate; the most efficient sample had an efficiency of 95.3% of that of a commercially available medium based on fish meal. Substitution of medium components with those derived from industrial by-products is one of the ways to decrease a cost of a culture medium in biopharmaceutical drug production.

Draft Genome Sequence of Hafnia paralvei Strain VBC_1714, Isolated from Frozen Cod Fillet Imported from Russia to Norway.

ABSTRACTHafnia spp. have the potential to cause opportunistic infections in humans and animals. This announcement describes the draft genome sequence of an H2S-positive Hafnia paralvei strain that was isolated as a presumptive Salmonella sp. from a frozen cod fillet.

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae.

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.