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June 17, 2026LWTOpen Access

Compositional characteristics and storage-related quality changes in Atlantic salmon (Salmo salar L.) by-products under temperature-abuse conditions

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Authors

GSGi‐Un SeongKorea Food Research InstituteAKAh Leum KimKorea Food Research InstituteYKY. KimKorea Food Research Institute

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Implication

Randomized trial evaluates quality changes in salmon by-products under temperature abuse, indicating significant spoilage risks.

Key Points

  • This study aims to characterize compositional differences in by-products of Atlantic salmon and assess their quality under temperature-abuse storage.
  • Characterized amino acid content and structure of salmon by-products including heads and skin.
  • Evaluated chemical, microbiological, and volatile changes at 30 °C over different storage time points.
  • Employed electronic nose analysis and OPLS–DA to distinguish between storage stages.
  • Heads had the highest total free amino acid content (206.89 mg/100 g) compared to skin (31.32 mg/100 g).
  • Total volatile basic nitrogen and microbial counts increased progressively, with a critical rise after 24 hours.
  • Early and late storage stages were distinguished effectively using electronic nose analysis.

Cite This Study

Seong et al. (2026) studied this question.

synapsesocial.com/papers/6a323b8cd50b63ecad206227https://doi.org/10.1016/j.lwt.2026.119629
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