Quality Of Salmon Research Articles

Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films.

Full-fat black soldier fly larvae meal and yellow mealworm meal: Impact on feed protein quality, growth and nutrient utilization of Atlantic salmon (Salmo salar) post smolts

The shift towards insect-based alternatives in aquafeeds stems from the need to reduce the carbon footprint associated with the ingredients used in salmon feeds. In the present study, we describe the effects of full-fat insect meal incorporation on amino acid derivatives in feeds and the growth performance and nutrient utilization of Atlantic salmon post-smolts fed insect meals. A 74-day growth trial was conducted employing 520 fish (143 ± 12.8 g); these fish were fed either a control diet (CO) that contained 20 % fishmeal, 20 % soy protein concentrate (SPC), 14 % wheat gluten, 19 % plant raw materials, 13 % fish oil and 6 % rapeseed oil, or one of four insect meal diets, prepared with either 5 % and 10 % black soldier fly larvae meal (BS5, BS10) or 15 % and 30 % mealworm meal (MW15, MW30), by substituting mainly SPC, wheat gluten and rapeseed oil. The inclusion levels of BS and MW were determined based on their distinct chemical compositions, specifically their lipid content. As regards the results, HPLC-based high-throughput data on amino acid derivatives revealed the following: carboxymethyllysine was significantly higher in the MW30 feed than in BS5, BS10 and MW15 feeds; carboxyethyllysine was higher in the MW15 and MW30 feeds compared to the others; furosine was lower in the MW15 feed compared to the CO, BS5 and MW30 feeds. Regarding the effect of the insect meals on Atlantic salmon post-smolts, their inclusion had no significant effect on feed conversion ratio, health indicators and the retention efficiency of macronutrients. Apparent digestibility coefficients (ADC) of dry matter, lipid, ash and energy were not significantly different. However, protein digestibility in the 30 % MW group (80.4 %) was significantly lower (P ≤ 0.05) compared to the control and BS5 group (84.5 %). Furthermore, the ADC of protein was found to decrease linearly with increasing levels of insect meals, with MW showing a significant relationship (adjusted r2 = 0.77, p = 0.014). Overall, our study highlights the efficacy of 5 and 10 % BS and 15 % MW as ingredients in the feeds of Atlantic salmon. Other focal points included the undesirable amino acid derivatives and a reduction in protein digestibility associated with 30 % of MW in the diet of Atlantic salmon. Hence, future investigations should focus on the effects of feed processing conditions on the protein quality of mealworm before suggesting higher inclusion levels to the feed industry.

Optimization and Detection of Freshness Biomarkers of Atlantic Salmon Subjected to Different Vacuum Packaging Conditions during Storage at 0 °C by Metabolomics and Molecular Docking.

The freshness of Atlantic salmon is influenced mainly by tissue metabolism, which in turn is affected by storage time and conditions. The alterations in taste profiles and nutritional values of salmon when packaged using vacuum methods have not been fully understood, and the factors contributing to these changes require further research. In this work, the extraction method for flavor nutrients from salmon was optimized via the Plackett-Burman (PB) test. A sensitive and rapid targeted metabolomics method for the simultaneous determination of 34 nutrients was successfully established via ultra-performance liquid chromatography-triple quadrupole/linear ion trap composite mass spectrometry (UHPLC-QTRAP/MS), and various nutritional compositions during storage at 0 °C under different vacuum conditions (0 kPa or -90 kPa) for 4 and 8 days were analyzed. Results showed that storage time had a significant effect on salmon metabolism. The total amino acids decreased by 62.95% and 65.89% at 0 kPa and -90 kPa, respectively. Notably, a marked reduction in histidine after 8 days at -90 kPa may have diminished bitterness, while decreased levels of umami-tasting amino acids like glutamine and aspartic acid affected the overall flavor profile. Overall, the packaging conditions at 0 °C and 0 kPa were more suitable for the preservation of most nutrients in salmon. Pathway enrichment analysis revealed that the reduction in substances was mainly related to the alanine, aspartate, and glutamate metabolism pathways. Alanine, inosine, and histidine, whose levels changed significantly, can bind to the typical umami taste receptor TIR1/TIR3 and can be biomarkers to monitor and determine the freshness or spoilage of salmon after 4-8 days of storage. This study revealed the changes in small-molecule nutrients in salmon during storage under different packaging conditions, which provides a reference for the packaging preservation technology of fresh salmon and new ideas for the evaluation of salmon quality and determination of freshness.

Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides

In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.

Effect of Refrigerated Delivery Environment on Quality of Salmon

Effect of Refrigerated Delivery Environment on Quality of Salmon

A modeling study of the impact of treatment policies on the evolution of resistance in sea lice on salmon farms.

Salmonid aquaculture is an important source of nutritious food with more than 2 million tonnes of fish produced each year (Food and Agriculture Organisation of the United Nations, 2019). In most salmon producing countries, sea lice represent a major barrier to the sustainability of salmonid aquaculture. This issue is exacerbated by widespread resistance to chemical treatments on both sides of the Atlantic. Regulation for sea lice management mostly involves reporting lice counts and treatment thresholds, which depending on interpretation may encourage preemptive treatments. We have developed a stochastic simulation model of sea lice infestation including the lice life-cycle, genetic resistance to treatment, a wildlife reservoir, salmon growth and stocking practices in the context of infestation, and coordination of treatment between farms. Farms report infestation levels to a central organisation, and may then cooperate or not when coordinated treatment is triggered. Treatment practice then impacts the level of resistance in the surrounding sea lice population. Our simulation finds that treatment drives selection for resistance and coordination between managers is key. We also find that position in the hydrologically-derived network of farms can impact individual farm infestation levels and the topology of this network can impact overall infestation and resistance. We show how coordination and triggering of treatment alongside varying hydrological topology of farm connections affects the evolution of lice resistance, and thus optimise salmon quality within socio-economic and environmental constraints. Network topology drives infestation levels in cages, treatments, and hence treatment-driven resistance. Thus farmer behaviour may be highly dependent on hydrologically position and local level of infestation.

Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system

The effect of steaming treatment on salmon quality was explored by different multi-omics and electronic sensory system in this study. A comparison between conventional steaming (CS) and anaerobic steaming (AS) was conducted in organoleptic quality of salmon. Twelve key volatile compounds were identified, which contributed to the flavor difference. The concentrations of hexanal, (E)-2-octen-1-al, and decanal in AS salmon were significantly lower than in CS salmon, which account for 68.9–80.5 % of the latter. During steaming, the fatty acids and diacylglycerols decreased significantly by 37.4 % and 57.9 %, respectively. Anaerobic steaming limited the degradation of some oxidized lipids, further reduced some volatile secondary oxidation products. Nucleotides and derivatives, succinic acid, glutamic acid, hydroxyproline and betaine contributed to the saltness, umami, richness of steamed salmon. Metabolomics data revealed that the higher creatinine, Ala-Ala and Ala-Leu provided more umami and less bitterness to AS salmon.

Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation

Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency, safety, and avoidance of drug resistance, but their application in food preservation has not been extensively studied. This study aims to investigate the effect of BL on V. parahaemolyticus in culture media and in ready-to-eat fresh salmon, and to evaluate the killing effectiveness of the UF combined with BL treatment on V. parahaemolyticus. The results showed that BL irradiation at 216 J/cm2 was effective in causing cell death (close to 100%), cell shrinkage and reactive oxygen species (ROS) burst in V. parahaemolyticus. Application of imidazole (IMZ), an inhibitor of ROS generation, attenuated the cell death induced by BL, indicating that ROS were involved in the bactericidal effects of BL on V. parahaemolyticus. Furthermore, UF for 15 min enhanced the bactericidal effect of BL at 216 J/cm2 on V. parahaemolyticus, with the bactericidal rate of 98.81%. In addition, BL sterilization did not affect the color and quality of salmon, and the additive UF treatment for 15 min did not significant impact on the color of salmon. These results suggest that BL or UF combined with BL treatment has potential for salmon preservation, however, it is crucial to strictly control the intensity of BL and the duration of UF treatment to prevent reducing the freshness and brightness of salmon.

Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality

AbstractRefrigeration is considered a prime technology for preserving meat products. Temperature alterations are commonly ignored by industry during refrigeration, which have impacts on product quality. Thus, we conducted research on pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 d, where different temperature fluctuations and shocks were established on 4 °C. Data revealed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in the ±2 °C fluctuations group compared with the constant temperature group. Additionally, both the temperature fluctuations and shocks groups had accelerated myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in the ±2 °C fluctuations group compared with the constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated meat spoilage by progressively expanding the water-loss channels, which can reduce meat edibility. This study provides a new theoretical basis for the proper use of refrigerated temperatures for storing meat products.

Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage

To elucidate the effect of gaseous ozone with different dose and exposing time (A and B: 1 mg/m 3 or 3 mg/m 3 for 5 min; C and D: 1 or 3 mg/m 3 for 10 min, respectively, corona discharge method) on the quality of salmon, the microbial growth, lipid oxidation, color, odor characteristics, microbiota, and the correlations between them were studied. The results showed that the total viable counts of groups C (6.05 log CFU/g) and D (5.71 log CFU/g) were lower than the control (7.08 log CFU/g) on day 10. The ozone treatment also retarded the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid substances (TBARS), and drip losses as well as the decrease of sensory scores. Though the ozonated treatment led to a slight decrease of a * value, it could deodorize the fishy smell. The results of next-generation sequencing showed that the relative abundance of Photobacterium decreased after treatments, but recovered during storage, and it was the predominant bacteria causing the deterioration of salmon fillets according to the correlation analysis with sensory score, TVB-N, and TBARS values. The results demonstrated that gaseous ozone was a promising method for salmon preservation, and the exposing time had a greater effect on the salmon quality than the ozone concentrations in this study. The ozonation treatment with the dose of 1 or 3 mg/m 3 for 10 min was recommended for salmon fillets. • Photobacterium was the main bacteria causing the quality deterioration of salmon. • Gaseous ozone reduced the relative abundance of Photobacterium after treatment. • The exposing time had a greater effect on the salmon quality than the ozone dose. • The optimal ozonation treatment for salmon was 1 or 3 mg/m 3 for 10 min. • The deodorizing effect of ozone may relate to the ozonolysis of fatty acids.

Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan

To extend the shelf life of fresh salmon fillets, this study evaluated the effects of rice protein hydrolysate/chitosan (RPH/CS) composite films on the storage quality of fresh salmon. Polyethylene (PE), polypropylene (PP) and RPH/CS composite films were used to pack the fresh salmons. The effects of packaging materials on the oxidation index and total viable count of fresh salmon were investigated. After 7 days of cold storage, the peroxide value, total volatile basic nitrogen (TVB-N), myoglobin content, and total viable count of the salmons packed with RPH/CS composite films were lower than those of the salmons packed with PE and PP films. The sensory properties of salmons packaged by RPH/CS composite films were still acceptable. Thus, the outcomes from this research will contribute to developing a powerful packaging material for effectively extending the shelf life and improving the storage quality for aquatic foods such as salmon.

Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon

The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2−7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.

Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics.

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.

Non-destructive assessment of equivalent umami concentrations in salmon using hyperspectral imaging technology combined with multivariate algorithms

This study utilized equivalent umami concentrations (EUC) to characterize umami intensity in salmon with different freeze–thaw times. A rapid and non-destructive method was established to determine EUC values in salmon which is based on hyperspectral imaging (HSI) system combined with multiple characteristic variable screening methods. The established CARS-PLS model showed greater advantages in correlating the reference values of spectral data with EUC in salmon with Rc of 0.9012, Rp of 0.9009, RMSECV of 0.82, and RMSEP of 0.88. The model was employed pixel-wise to visualize the distribution of EUC with different freeze–thaw times, which demonstrated the reduction of EUC value with the increasing of freeze–thaw times. Therefore, this reseearch showed hyperspectral imaging (HSI) system combined with chemometrics possesses a substantial capability to predict and visualize the EUC of salmon, which would provide an intuitive understanding of salmon quality prediction and detection.

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.

Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.

A linalool/polycaprolactone (LL/PCL) antibacterial film was prepared by using a coaxial electrospinning process, and its physical and chemical properties were characterized. The antibacterial film was formed into an active antibacterial gasket, and its effect on salmon preservation was analyzed. The results show that the LL/PCL nanofiber membrane had a well-developed microstructure, and the fiber surface was smooth and uniform. The diameter of the fibers in the PCL membrane without the core material (linalool) was 113.92 ± 23.74 nm. In contrast, the diameter of the coaxial nanofiber membrane with linalool increased, and the diameter of the LL/PCL membranes with 20% and 40% linalool was 220.62 ± 44.01 and 232.22 ± 56.27 nm, respectively. The hydrophobicity and water vapor permeability were enhanced, whereas the tensile strength and elongation at break decreased slightly, while the thermal stability did not differ significantly with the incorporation of linalool. Analysis of the sustained release of linalool showed that the LL/PCL coaxial fiber membranes could release linalool into the reaction system for a long time. The LL/PCL nanofiber film was used to create an antibacterial active gasket for salmon preservation experiments. Sensory evaluation and analyses of the total bacterial count, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH, texture (hardness, elasticity, chewiness, and viscoelasticity), water distribution change, and aroma using an electronic nose were used to determine the quality of salmon. It was found that food-grade tinfoil and the PCL gasket had no significant effect on the freshness of salmon, while the active antibacterial gasket samples containing linalool could decrease the rate of decay salmon and effectively prolong the shelf-life of salmon by releasing linalool.

Increasing dietary levels of the n-3 long-chain PUFA, EPA and DHA, improves the growth, welfare, robustness and fillet quality of Atlantic salmon in sea cages.

The present study evaluated the effects of increasing the dietary levels of EPA and DHA in Atlantic salmon (Salmo salar) reared in sea cages, in terms of growth performance, welfare, robustness and overall quality. Fish with an average starting weight of 275 g were fed one of four different diets containing 10, 13, 16 and 35 g/kg of EPA and DHA (designated as 1·0, 1·3, 1·6 and 3·5 % EPA and DHA) until they reached approximately 5 kg. The 3·5 % EPA and DHA diet showed a significantly beneficial effect on growth performance and fillet quality compared with all other diets, particularly the 1 % EPA and DHA diet. Fish fed the diet containing 3·5 % EPA and DHA showed 400-600 g higher final weights, improved internal organ health scores and external welfare indicators, better fillet quality in terms of higher visual colour score and lower occurrence of dark spots and higher EPA and DHA content in tissues at the end of the feeding trial. Moreover, fish fed the 3·5 % EPA and DHA diet showed lower mortality during a naturally occurring cardiomyopathy syndrome outbreak, although this did not reach statistical significance. Altogether, our findings emphasise the importance of dietary EPA and DHA to maintain good growth, robustness, welfare and fillet quality of Atlantic salmon reared in sea cages.

Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage

The study aimed to evaluate the impact of high voltage prick electrostatic field (HVPEF) on the microbiological, nutritional and physicochemical quality of ready-to-eat (RTE) fresh salmon stored at mild abuse temperature (6 °C). Results showed HVPEF effectively decreased the total viable counts (TVC) in RTE salmon; the TVC of samples treated for 0, 6 and 15 min exceeded the recommended raw-eaten limit on day 2, day 6 and day 10, respectively. Most amino acids and fatty acids in salmon remained unaffected by HVPEF, while there was a slight increase in the glutamate (Glu) content compared with the control. And after HVPEF treatment for 15 min, the level of the saturated fatty acid decreased from 24.00 ± 0.13 to 23.05 ± 0.08 mg/g, and the monounsaturated fatty acid decreased from 74.97 ± 0.36 to 71.08 ± 0.48 mg/g. During storage, HVPEF-treated salmon had lower drip loss and gumminess, and slower hardness reduction, while no significant changes were found in the elasticity and chewiness. From day 4, the total volatile basic nitrogen (TVB-N) was significantly lower than the control, indicating the protein degradation of salmon was inhibited. The results of thiobarbituric acid reactive substances (TBARS) value showed lipid oxidation was promoted and was then inhibited in storage. Overall, HVPEF treatment didn't negatively affect nutritional or physicochemical quality of salmon, and is a potential antimicrobial approach to improving the quality of RTE salmon.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

Microbiome Population Dynamics of Cold-Smoked Sockeye Salmon during Refrigerated Storage and after Culture Enrichment

Cold-smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth, and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold-smoked salmon. Here we investigated the microbial community through targeted 16S rRNA gene and shotgun metagenomic sequencing as means to better understand the interactions among bacteria in cold-smoked salmon. Cold-smoked salmon samples were tested over 30 days of aerobic storage at 4°C and cultured at each time point in a buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were composed of Firmicutes and Proteobacteria, namely, Carnobacterium, Brochothrix, Pseudomonas, Serratia, and Psychrobacter. Pseudomonas species were the most diverse species, with 181 taxa identified. In addition, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold-smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold-smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment. This may facilitate improvements to pathogen detection and quality preservation of this food.