Evaluation of the correlation between microbiological quality and sensory attributes in ready-to-eat salmon products on the market

Abstract

In this study, the relationship between microbiological and sensory quality was examined in six different ready-to-eat processed salmon products available on the market. For this purpose, six types of processed salmon products—salmon steak, salmon cordon bleu, salmon burger, smoked salmon, salmon gravlax, and salmon caviar—were analyzed for correlations between microbiological parameters (total mesophilic aerobic bacteria (TMAB), total psychrotrophic aerobic bacteria (TPAB), yeasts and molds (YM), lactic acid bacteria (LAB), and Enterobacteriaceae (ENT)) and sensory attributes (odor, taste, color, and overall acceptability). The results revealed that as TMAB, TPAB, and ENT counts increased, sensory quality decreased, negatively influencing consumer preference. Salmon steak and salmon caviar had the lowest TMAB (3.71 ± 0.13 and 4.31 ± 0.17 log CFU/g) and TPAB (3.11 ± 0.14 and 3.10 ± 0.29 log CFU/g) loads, indicating that hygiene standards were well maintained in these products. Salmon cordon bleu and salmon burger showed the highest microbial loads, with TMAB (5.66 ± 0.19 and 5.63 ± 0.56 log CFU/g) and TPAB (5.12 ± 0.12 and 6.01 ± 0.16 log CFU/g) values. Due to its fermented structure, salmon gravlax had the highest yeast–mold (4.78 ± 0.56 log CFU/g) and ENT (4.65 ± 0.52 log CFU/g) levels. In sensory analyses, salmon steak received the highest overall acceptability score (4.92 ± 0.44), followed by smoked salmon and salmon gravlax. Salmon caviar obtained the highest color score (4.83 ± 0.39) but the lowest odor rating (3.11 ± 0.30). Salmon cordon bleu and salmon burger received lower overall acceptability scores compared to other products. The findings demonstrated that microbiological contamination has a direct effect on sensory quality. TMAB increase negatively affected taste (r = −0.651, p = 0.022) and overall acceptability (r = −0.622, p = 0.031), while TPAB had a strong influence on color (r = −0.819, p = 0.001) and overall acceptability (r = −0.775, p = 0.003). YM growth only decreased color quality (r = −0.590, p = 0.043), whereas LAB increase slightly improved taste (r = 0.092). Products with higher TMAB, TPAB, and ENT levels (such as salmon cordon bleu, salmon burger, and salmon gravlax) should undergo improved production and hygiene control. These results highlight that microorganisms affect not only food safety but also consumer satisfaction. Therefore, maintaining the cold chain, ensuring proper storage, hygienic production processes, and monitoring shelf life are essential for product quality and public health.

Affiliated Institutions

• Isparta University of Applied Sciences TR

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