Academic literature on the topic 'Shelf-life of smoked salmon'

Simultaneous effect of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5°C. Salting salmon immediately decreased the pH in the flesh, probably due to the increase of the ionic force, then pH remained constant during storage. Total volatile base nitrogen and trimethylamine productions were mainly inhibited by the salt concentration in the flesh, whereas phenol had no effect. A highly synergistic effect between the two factors was observed on the shelf life response. When a high level of salt (5% wt/wt) or phenol (1 mg 100 g−1) was added separately, shelf life did not exceed 1 week, whereas it could reach more than 10 weeks when salt and smoke were added simultaneously. Different combinations were examined for shelf life characteristics of the product. For instance, 2 and 3% (wt/wt) of salt with, respectively, 0.80 and 0.45 mg 100 g−1 of phenol were sufficient for a 4-week shelf life, satisfying most of French cold-smoked salmon producers and consumers. Correlation between microbiological responses measured in a previous study and chemical and sensory data were also established.

Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.

Growth rates and lag times of Listeria monocytogenes at 4 and 8°C were compared in dairy products (milk, cream, and cheese), minced beef, and smoked salmon. Results showed that an increase in incubation temperature from 4 to 8°C leads to a significant decrease in time required to reach a given bacterial population density. The decreases were about 50% on cheese surfaces, 60 to 65% in milk and cream, and 75 to 80% in minced beef and smoked salmon. Consequences on the shelf life of chilled products are discussed on the basis of a simple and general linear relationship between the relative decrease in shelf life and generation time. This relationship was experimentally highlighted and theoretically demonstrated.

To answer to food industry requests to monitor the presence of L. monocytogenes in cold-smoked salmon samples and to extend their shelf-life, a qPCR protocol for the detection of L. monocytogenes, and an antibacterial active packaging reinforced with zinc magnesium oxide nanoparticles (Zn-MgO NPs) were developed. The qPCR allowed the sensitive and easy detection of L. monocytogenes in naturally contaminated samples, with specificity in full agreement with the standard methods. The halo diffusion study indicated a high antibacterial efficiency of 1 mg/mL Zn-MgO NPs against L. monocytogenes, while the flow cytometry showed only moderate cytotoxicity of the nanoparticles towards mammalian cells at a concentration above 1 mg/mL. Thus, the novel active packaging was developed by using 1 mg/mL of Zn-MgO NPs to reinforce the alginate film. Cold-smoked salmon samples inoculated with L. monocytogenes and air-packed with the Zn-MgO NPs-alginate nanobiocomposite film showed no bacterial proliferation at 4 °C during 4 days. In the same condition, L. monocytogenes growth in control contaminated samples packed with alginate film alone. Our results suggest that Zn-MgO nanoparticles can extend the shelf-life of cold-smoked salmon samples.

The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 and essential oils (EOs) to the refrigerated storage of liquid-smoked salmon. The synergistic inhibiting effects of enterocin Gr17 and EOs were evaluated, a nanoemulsion delivery system with the optimal combination was developed, and the evolution of the microbiological, physicochemical, and sensory properties of liquid-smoked salmon fillets were analyzed during a 49-day period of refrigerated storage. The results showed that the combination of enterocin Gr17 and cinnamaldehyde essential oil (CEO) displayed the strongest synergistic inhibiting effect on foodborne pathogens. A nanoemulsion system incorporating enterocin Gr17 and CEO was successfully developed and presented a broad spectrum of activity against most of the tested bacteria. A nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS), and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 °C. Overall, from a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days and maintain the relatively low TVB-N value (≤15.38 mg/100 g), TBARS value (≤2.51 mg MDA/kg), as well as a relatively high sensory score (≥5.83) during the whole storage period. Hence, a nanoemulsion system incorporating enterocin Gr17 and CEO could be a promising bio-preservative technology and alternative to the conventional processes used for improving the safety and quality of chilled liquid-smoked salmon.

A limited sampling of fish products at both the wholesale and retail levels demonstrated that ready-to-eat fish products such as shrimp and smoked salmon are often contaminated with Listeria monocytogenes. This study shows that growth of the organism at 4°C occurred on artificially inoculated cooked crabmeat, lobster, shrimp, and smoked salmon. The organism generally grew better on crab and lobster. L. monocytogenes was also observed to multiply slowly on naturally contaminated shrimp. Given the low levels of L. monocytogenes found on cooked fish products and their relatively short shelf life, unless these products are temperature abused, Listeria contaminated fish should not represent a serious health hazard.

Freshly caught salmon were hot smoked with the traditional smoke processing methods of the Tl'azt'en and Lheidli T'enneh First Nations communities, producing both half-smoked and fully smoked food products. To ascertain the nature of antimicrobial effects related to the smoking process, the residue content of 16 polyaromatic hydrocarbons (PAH) and total PAHs of smoked products were determined and correlated with smoking process duration. When compared with fully smoked samples, partially smoked fish had significantly less total PAHs and were composed solely of low-molecular-weight components, with phenanthrene, acenaphthylene, and napthlalene, respectively, being the most abundant. In contrast, fully smoked products possessed significantly higher levels of low- and high-molecular-weight PAHs, including benzo[a]pyrene. Sequential extractions of water, ethyl acetate, and hexane were performed to identify antimicrobial activity imparted by the traditional smoking process. No activity was observed in water or ethyl acetate extractions, whereas hexane extracts were inhibitory to Staphylococcus aureus, with more inhibition observed in fully smoked samples when compared with partially smoked samples. This study provides evidence that traditional smoke processing methods used by First Nations communities can provide value toward producing food products that have extended shelf lives, and protect against a prevalent common pathogen easily transmitted by humans to processed food through direct contact.

The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

: Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare, but potentially fatal, disease, with a mortality rate of 20–30%. In general, European Regulations require the absence of L. monocytogenes in five samples of 25 g before the food has left the producer, but if the food has been demonstrated not to support the growth of L. monocytogenes, up to 100 cfu g-1 are allowed in the food (except for foods for infants or medical purposes) during its shelf-life under reasonably foreseeable storage conditions. It is important for food producers to determine if their food supports the growth of L. monocytogenes. The European Union Reference Laboratory for L. monocytogenes published a Technical Guidance document for conducting shelf-life studies on L. monocytogenes in ready-to-eat foods in June 2014. Primarily based on the EURL guidance document for conducting challenge studies, the ability of cheese (feta and soft goat’s milk cheese), cold-smoked salmon, coleslaw, and pork pate to support the growth of L. monocytogenes was determined using a starting inoculum of approximately 100 cfu g−1. The cheese and pork pate were incubated at 8 °C for 14 days; the smoked salmon was incubated at 6 °C for 5 days and 8°C for 9 days; and the coleslaw was incubated at 8 °C for 7 days and 12 °C for 14 days. The results showed that the smoked salmon and pork pate supported growth, while coleslaw and cheese did not. From this study, it is evident that there are factors in food other than pH, water activity, and total bacterial count (TBC) that can inhibit the ability of L. monocytogenes to grow in food.

Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP cold smoked salmon. One such novel barrier could be the pulsed light (PL) treatment of the product prior to packaging or treating the product through a transparent package.
Pulsed light destruction kinetics of L. monocytogenes were evaluated while dispensed into a liquid media, on the surface of a general purpose agar and on the surface of cold smoked salmon. Results showed that PL technology was an effective surface sanitation method (a decimal reduction time or D-value of 0.91, 1.37 and 2.25 s exposure of PL at 800, 700 and 600 V, respectively, and a resulting z value of 500 V) on the agar plate. However, it had only a limited success when applied to liquid samples as well as directly on the surface of cold smoked salmon (D-value ranged from 93 s to 24 min).
Sensory quality of VP cold smoked salmon subjected to selected PL treatments was monitored during storage for 14 days at 4°C. Both color and odor scores remained within acceptable limits over the 14 day storage period. Subsequent challenge studies were carried out with L. monocytogenes applied on VP cold smoked salmon. An overall reduction in counts was observed in samples stored at 4°C over 28 days; however, after PL treatment (day 0), there was no significant reduction in counts. Color and odor scores maintained acceptable values over 14 days. Additional experiments were carried out to determine the effects of (1) 1.5% salt, (2) 6% oil, (3) a representative salmon media and (4) background microflora (lactic acid bacteria) on the PL inactivation of L. monocytogenes. All of these factors significantly affected the destruction of L. monocytogenes by increasing the D-value (adding resistance to pulsed light destruction).
Overall, these studies have shown that PL treatment in combination with low temperature storage (4°C) has the potential to extend the shelf-life of VP cold smoked salmon products without compromising sensory quality. However further investigation into higher treatment voltages is necessary in order to achieve a higher target kill of L. monocytogenes.

SEAFOOD SAFETY: A MATTER OF ANY CONCERN ? Determination of Carbon Monoxide in Tuna by Gas Chromatography with Micro-Thermal Conductivity Detector. The suitability of a portable gas chromatograph equipped with a micro-thermal conductivity detector for the head-space determination of carbon monoxide (CO) in tuna samples is evaluated. Preliminary study on prevalence of larvae of Anisakidae family in European sea bass (Dicentrarchus labrax). A total of 561 fresh European sea bass from North-East Atlantic ocean were examined for Anisakidae larvae detection. It is the first record on the prevalence of Anisakidae larvae in this fish specie. An unexpected high prevalence was found. The results have an important consequence on epidemiology of anisakidosis and public health risk assessment. A case study: shelf-life of smoked herring fillets by volatile compounds analysis. Two different products of vacuum packed cold smoked herrings were analyzed at time intervals in order to evaluate the efficiency of the processing and product stability. Microbiological total counts, lactic acid bacteria, total coliforms, pH, water activity, water content, salt content (WPS) were determined. Shelf-life of vacuum packed cold-smoked salmon from italian market. Fourteen samples of different vacuum packed cold smoked salmon products purchased in Italian retail were analysed at about half shelf-life and at the expiry date. On the expiry date 12 samples were above the limits. Levels of Enterobacteriaceae and coagulase-positive staphylococci were very low, and no potential pathogenic bacteria were detected.

Master of Science
Food Science Institute
Elizabeth A. Boyle
Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.

Orientador: Vivaldo Silveira Júnior
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-21T09:55:48Z (GMT). No. of bitstreams: 1 Lage_BrunadeCarvalhoFonseca_M.pdf: 7834171 bytes, checksum: 9781ad0b393f78deff771c5484867e54 (MD5) Previous issue date: 2012
Resumo: Os consumidores têm se mostrado cada vez mais exigentes em relação aos alimentos, na busca de produtos de fácil preparo, e que, também, reúnam qualidades sensoriais e nutricionais. A técnica sous vide consiste em pasteurizar produtos alimentícios embalados a vácuo, de modo que o tratamento térmico mais brando minimize a destruição de nutrientes sensíveis ao calor e a embalagem hermética previna perdas de compostos voláteis responsáveis pelo sabor. O rápido resfriamento após o tratamento térmico e a estocagem sob refrigeração aumentam a vida útil do produto. O pescado é, em geral, um alimento muito perecível, quando comparado com outros alimentos in natura, portanto, as indústrias podem ter uma expansão de mercado ao ter um processamento que consiga manter a qualidade desses produtos por mais tempo. Neste contexto, este trabalho teve como objetivo avaliar as condições de tempo e temperatura do tratamento térmico no processo sous vide de salmão (Salmo salar), bem como acompanhar algumas características do produto durante a sua vida útil. Para isso, foi montado um equipamento termocirculador e ensaiadas porções de 150 g de salmão, as quais foram submetidas a um tratamento térmico de acordo com um planejamento experimental. Os resultados mostraram que os produtos processados com temperaturas mais altas apresentaram textura mais firme e os parâmetros de cor L* aumentou e C* diminuiu, tornando mais clara a coloração do peixe. Porém, não foram identificadas mudanças nessas características ao longo do tempo de estocagem. Os valores de pH não mostraram variação e as amostras apresentaram baixo índice de oxidação lipídica. Conforme o resultado das análises microbiológicas verificou-se que os tratamentos com temperaturas iguais ou inferiores a 50°C não foram suficientes para garantir a segurança do produto por 21 dias de armazenagem. Propôs-se uma correlação de tempo/temperatura (degree-time) com o período de estocagem para estimativas em outras condições de processo
Abstract: Nowadays, consumers are more and more demanding concerning food, seeking to easy cooking food, which also should have sensorial and nutritional qualities. The sous vide technique entails in to pasteurize vacuum-packed food so that, a mild thermal treatment will avoid the destruction of nutrients that are sensitive to heat, and also, the hermetic packing should prevent loss of the volatile substances responsible for the taste. The fast cooling after thermal treatment and the refrigerated storage will increase the shelf life of the product. Fish product is in general, very perishable, compared to other foods in natura, therefore, industries can have their markets improved by having a processing that keep the qualities of these products even longer. In this context, this work aims to evaluate thermal treatment conditions in time/temperature of the salmon (Salmo salar) in the sous vide process, as well to follow some characteristics from the product during its shelf life. For that, a bath tank was assembled and portions of 150 g of salmon, which were submitted to a thermal treatment, according to an experimental design. The results showed that, the products that were processed in higher temperatures, presented firmer texture and the color parameters L* increased and the C* decreased, making the color of the fish lighter. However, changes haven?t been identified in those characteristics during storage. The pH values haven?t shown variation and, the samples have shown lower oxidation levels. According the result of microbiological analysis, it was noted that treatment with temperatures equal or under 50º C don?t assure the safety of the product for 21 days of storage. A degree-time correlation with shelf life was suggested for further calculations in different process conditions
Mestrado
Engenharia de Alimentos
Mestra em Engenharia de Alimentos

Smoked fish products are currently part of the Portuguese diet, being accessible to a large group of people. They are presented on Portuguese commercial point of sale packed in a vacuum, in small sliced pieces or in the form of a fillet. Fishes such as salmon, salmon-trout and swordfish, with European provenance, are used as raw material for the cold smoking production. The shelf-life depends on the type of cold smoking applied, ranging from 2 to 6 weeks at refrigeration temperatures ≤5ºC. Microbiological and physicochemical characteristics have demonstrated the dominance of Lactic Acid Bacteria, Enterobacteriaceae, and vibrios, among others, with the possibility of other groups of microorganisms being present, such as the pathogen Listeria monocytogenes. Attemptsto create a quality index ofcold-smoked fish products havebeen the subject of several studies in order to establish a correlation between the useful shelf-life of the product and the physicochemical, sensorial and microbiological characteristics. The main objective of this research was to characterize the microbial ecology of vacuum packed cold-smoked fish available in a Portuguese commercial point of sale and at a pilot-scale production by the identification of determinant variables, which influence the microbiological and physicochemical quality of the cold smoked fish. The investigation was conducted to characterize commercial cold-smoked fish products available in the Portuguese market, mainly salmon (Salmo salar) and salmon trout (Oncorhynchus mykiss), considering microbiological and physicochemical studies. From microbiological characterization, the ability of different bacteria isolated from cold-smoked fish to produce biogenic amines was evaluated, using different descarboxylation agar growth medium. A pilot-scale cold smoking controlled experiments using salmon trout were conducted to study: a) the effect of the application of ozone as a disinfected agent on whole fresh fish and fillets on reduction of microorganisms, including L. innocua; b) the effect of a previous freezing step (-20°C) of individual samples of vacuum packed cold-smoked salmon trout before product commercialized at chilled storage on microbial ecology c) the effect of combined treatments of salting/drying/smoking (wet or dry salting, addition of sugar in the salting mixture and long and short smoking) on microbiological and physicochemical properties followed by the use of vacuum and modified atmospheres packaging chilled storage conditions at 5ºC. Results from samples obtained at the Portuguese point of saleevidenced differences on shelf-life products, as well as on microbiological numbers of the cold-smoked samples. Some of the cold-smoked samples would be at the limit of the allowed microbial load for RTE products, even before reaching shelf-life ́s limit. The results also suggested the decrease in coefficient of variation of samples for aerobic plate counts and for numbers of Enterobateriaceaein controlled time and temperature laboratory conditions. The results demonstrated the suitability of growth culture medium on selection of bacteria producing biogenic amines. Some bacterial strains belonging to the group of LAB and Enterobacteriaceaewere positive for tyramine production and less for histamine production. Complementary results obtained from HPLC determinations, showed higher concentration of tyramine production by Carnobacterium divergensand by Lactoccocus lactis lactis.From gaseous ozone treatments applied to whole and fresh fillets salmon trout, a decrease of less than 1Log10in L. innocua(as a surrogate for the pathogen L. monocytogenes) numbers occurred on ozone treated samples in all sampling occasions. Aerobic Plate Count was slightly lower on fresh fillets after treatment and during three weeks of storage. From ozone treatments applied to whole fresh fish, a reduction greater than 1 Log10/g of L. innocuaoccurred on smoked samples at the end of the storage period. These results were more pronounced when the slime present on the whole fish surface was removed. From a previous freezing step (-20ºC) the results showed an general effect on microbial load throughout storage of previously frozen samples at initial stage of chill storage (1stweek) for total aerobic plate count, LAB and H2S producing bacteria, as compared to non-frozen cold-smoked samples only chilled. Asignificant increase in numbers of H2S-producing bacteria was observed in previously frozen samples, independently of the type of salting applied. Enterobacteriaceaegroup wasless affected by the previously freezingstep. DSC thermograms showed changes in muscle structure after salting/cold-smoking process. The stability of myofibrillar proteins were affected by salting/smoking treatment and the additional freezing step can result in decrease in product quality. Results from combined treatments of salting/drying/smoking on production of cold-smoked salmon trout revealed that wet salting treatment (especially for shorter salting times) did not produce the same results on microbiological and physicochemical characteristics on the end product, compared with dry salting. Overall, dry salting is preferable to brining for reducing microbial growth in cold-smoked salmon trout stored in VP.Higher sugar content in the salting mixture (salt:sugar|3:1) induced an increase in microbiological numbers. The smoking process characterized by long drying and short smoking times (Group II –Dry 6h and Smoke 2h) encouraged a general increase in microbiological numbers of cold-smoked samples, with asignificant increase in LAB counts, but a negative effect on the samples regarding microbiological quality, with significant increase in Enterobacteriaceae and H2S-producing bacteria. After 3 week storage the average of samples presented levels of trimethylamine(TMA) (up to 30 mg in 100 g of fish). A positive effect of short dry and long smoke exposure on microbial ecology was observed (Group I –Dry 2h and Smoke 6h) in cold-smoked fish, dry salted and packaged either in VP or MAP. MAP represents an alternative of packaging to VP, reducing the microbiological activity of some spoilage bacteria.The present research highlights how essential is the improvement of careful control in three areas of work that compose the production of cold smoked fish: (1) the control of quality of the raw material; (2) the design of technological procedures applied during the curing/smoking preservation process and (3) type of packaging and chill storage conditions. Advances in the integrated production of cold smoked fish using the preservative combined effects as the 'hurdle concept' should be applied defining technical procedures to product stability and safety commercialization.
Os produtos da pesca fumados fazem atualmente parte da alimentação dos portugueses, estando acessível a um grande grupo de pessoas. Apresentam-se nas superfícies comerciais portuguesas embaladas a vácuo, em peças pequenas laminados, e ou em forma de filete. Peixes como o salmão, a truta salmonada e o espadarte, com proveniência europeia, são utilizados como matéria-prima para a fumagem a frio do pescado. A vida de prateleira depende do tipo de fumagem a frio aplicado, variando entre 2 a 6 semanas, armazenado a temperaturas de refrigeração <5ºC. As características microbiológicas e físico-químicas têm demonstrado a dominância de Bactérias Ácido-Lácticas, Enterobacteriaceae, e vibrios, havendo a possibilidade de outros microrganismos estarem presentes como é o caso de Listeria monocytogenes, afetando a qualidade e a segurança destes produtos. Nos últimos anos, a tentativa de criar um índice de qualidade de peixe fumado a frio foi alvo de vários estudos, com o objetivo de estabelecer uma correlação entre a vida útil do produto e as características físico-químicas, sensoriais e microbiológicas. A presente investigaçãoteve como principal objetivoa caracterização da ecologia microbiana de peixe fumado a frio disponível no mercado português e à escala piloto, através da produção de peixe fumado a frio, identificando determinadas variáveis com influência na qualidade microbiológica e química destesprodutos. Numa primeira faseda investigação foi efetuada a caracterização microbiológicados produtos de pescado fumado a friodisponíveis no mercado português, essencialmente salmão (Salmo salar) e truta salmonada (Oncorhynchus mykiss). Relativamente à caracterização microbiológica, bactérias isoladas de salmão e truta salmonada foram testadas para a produção de aminas biogénicas, tiramina e de histamina, utilizando meios de cultura específicos de crescimento. Estudos à escala piloto sobre o processo de fumagem a frio de truta salmonada foram conduzidos, com objetivode estudar: a) o efeito da aplicação do ozono, enquanto agente desinfetante em filete e peixe inteiro de truta salmonada fresca na redução de microrganismos viáveis totais e L. innocua; b) a aplicação de um passo prévio de congelação (-20ºC) em amostras individuais de truta salmonada embalada a vácuo na ecologia microbiana do produto; c) o efeito de tratamentos combinados de salga/secagem/fumagem (salga seca e húmida, adição de açúcar na mistura da salga, duração curta e longa de fumagem) e embalamento a vácuo ou em atmosferas modificadas nas características físico-químicas e microbiológicas do produto final.Resultados sobre a classificação das amostras comerciais de peixe fumado a frio embalado a vácuo, demonstraram variabilidade das amostras, pelas diferenças nos períodos de vidas de prateleira e características microbiológicas. Algumas amostras apresentavam já estar muito próximo dos limites de rejeição estabelecidos para produtos prontos a comer, antes de terminar a vida de prateleira. Os resultados evidenciaram que em condições controladas de tempo e temperatura, houve uma diminuição do coeficiente de variação nas amostras, e para o número de microrganismos aeróbicos totais e grupo Enterobacteriaceae. Sobre o resultado da pesquisa de estirpes produtores de aminas biogénicas em condições específicas em meio de cultura, os resultados indicaram a habilidade de algumas bactérias LAB e Enterobacteriaceaeproduzirem tiramina e menos a histamina. Resultados complementares utilizando HPLC para a quantificação das aminas, mostraram níveis elevados de tiramina produzidos pelas bactérias Carnobacterium divergense Lactoccocus lactis lactis. Os resultados envolvendotratamento com ozono gasoso em filetes e em peixe inteiro fresco, mostrou um decréscimo inferior a 1Log10/g de L. innocuaem amostras tratadas com ozono em todas as experiências. Contagens totais de microrganismos viáveis foram baixas no peixe fresco e durante a armazenagem a frio ao final de três semanas. Uma redução superior a 1Log10/g de L. innocuafoi observada em peixe tratadono final do período da armazenagem. Quando retirado o slimeda superfície do peixe, o efeito de redução foi mais pronunciado. Relativamente ao tratamento prévio da congelação (-20ºC) aplicado em amostras individuais fumadas a frio de truta salmonada embalada a vácuo, os resultados evidenciaram um aumento da carga microbiana nas amostras previamente congeladas na primeira semana de armazenamento em refrigeração,essencialmente para as bactérias aeróbias totais, LAB e bactérias produtoras de H2S. Um aumento significativo para bactérias produtoras de H2S foi observado, independentemente do tipo de salga a que foram sujeitos. O processo prévio do passo da congelação pareceu ter menos efeito no grupo Enterobacteriaceae. Alterações na estrutura das proteínas musculares da truta-salmonada após o processo de salga/fumagem, foram evidenciadas nos termogramas obtidos por Differencial Scanning Calorimetry (DSC).A estabilidade das proteínas miofibrilares foram afetadas pelo processo da salga/fumagem e o processo adicional de congelação poderá afetara qualidade microbiológica da truta-salmonada fumada a frio.Os resultados obtidos sobre os tratamentos combinados da salga/secagem/fumagem revelaram que a salga húmida e salga seca apresentaram diferentes efeitos nas características físico-químicas e microbiológicas do produto final. Na generalidade, a salga seca apresentou efeito maior na perda de peso (menor rendimento do processo), e melhor desempenho na obtenção de teores de sal em fase aquosa, havendo efeito no controlo/redução do crescimento microbiano. A presença de maior teor de açúcarna mistura com sal (sal:açucar|3:1) induziu um incremento no crescimento microbiano nas amostras em geral, quando comparado com a mistura (sal:açucar|5:1).Relativamente ao efeito da fumagem, os resultados indicaram que a combinação 6h de secagem e 2h de fumagem (Grupo II) induziu um crescimento significativo de bactérias ácido lácticasno produto final, com efeitos similares em outros microrganismos, como o grupo Enterobacteriaceaee bactérias produtoras de H2S. Ao final de três semanas de armazenamento em refrigeração, foram registadas um aumento do teor médio de trimetilamina (TMA) (superior a 30 mg. em 100 g de peixe). Comparativamente, o tratamento combinado de 2h de secagem e 6h de fumagem (Grupo I) mostrou ser mais eficaz no controlo do crescimento microbiano, em amostras tratadas por salda seca (8h) e embaladas a vácuo ou em atmosferas modificadas.O embalamento em atmosferas modificadas representa uma alternativa reduzindo a actividade microbiana de alguns microorganismos degradativos.Genericamente o presente estudo evidencia a necessidade do controlo e implementação de procedimentos controlados no processo de produção de fumagem a frio de pescado, considerando (1) A qualidade microbiológica e química da matéria-prima; (2) A definição do processo tecnológico a aplicar (descrição, objetivose características produto final) e (3) Tipo de embalamento e controlo das condições de armazenagem. A criação de processos de fumagem a frio de peixe baseados em ‘'hurdle concept technology’ poderão através da sinergia dos agentes de preservação constituir uma solução à estabilidade e comercialização em segurança destes produtos.

This research was to extend the shelf-life of fresh Atlantic salmon (Salmo salar) fillets sold in supermarkets across Australia. Improving the shelf-life of salmon fillets from a current commercial limit of 14 days by 2 – 4 days will enable producers, retailers and consumers to have more options for logistics, storage and consumption. The research focussed on combining the effects of two hurdle approaches: (1) novel sanitation methods to reduce the microbial load during the two to five days pre-processing stage for relaxation of rigor mortis prior to packaging; (2) optimisation of packaging conditions to inhibit the microbial growth of any pathogens and principal spoilage species. The novel sanitation method was the application of neutral electrolysed oxidising water (NEW) in the early stages of fish processing after harvest to reduce the natural indigenous bacteria of the fish surfaces and any environmental flora that may become a source of contamination during processing and packaging. The physicochemical stability of NEW was first determined under different storage conditions, and in the presence of organic substances and in natural seawater to understand the practical limits for industrial application. It was found that NEW chlorine equivalents in concentrate stored at room temperatures decreased by 52 % within 28 days of production. Therefore, concentrate should be used within this time to have sufficient oxidising function for microbial efficacy. When applied to fish products during storage in ice-water oxidising power rapidly decreased by over 70% in 30 minutes, due to reaction with organic matter from the fish. This required renewal of the NEW to maintain redox oxidising activity greater than 700 mV. This replenishment was therefore generated by slow release melting of neutral electrolysed oxidising ice (NEI) to maintain the antimicrobial activity for an extended period of up to 5 days during storage. A preliminary small-scale trial investigated the efficacy of using NEW and slow melting NEI against spoilage and pathogenic organisms. The results revealed that 100 ppm chlorine equivalents of NEI was sufficient to inhibit the growth of spoilage microorganisms on salmon fillets during 10 days of storage at 4 ºC. It was also found that 100 ppm NEI decreased the number of Pseudomonas aeruginosa in salmon fillets portions compared to untreated controls by 1.1 log CFU/cm\(^2\) and 2.4 log CFU/cm\(^2\) for 50 and 100 ppm NEI, respectively. In addition, 100 ppm NEI inhibited Listeria monocytogenes during storage by decreasing the final population after 24 h by 1 log CFU/cm\(^2\). The subsequent trials simulated full scale processing by treating head-on gutted (HOG) Atlantic salmon during pre-processing relaxation of rigor mortis followed by applying antimicrobial hurdles during processing and packaging. When 100 ppm chlorine equivalents of NEW and NEI were used during the pre-processing stage the microbial level after six days of pre-treatment was 2.7 log CFU/cm\(^2\). When HOG Atlantic salmon were just washed in NEW prior to filleting, the microbial load on the skin of HOGs treated at 20 ppm decreased by 2.5 log CFU/ cm\(^2\) down to 2.6 log CFU/cm\(^2\). When treated at the higher concentration of 100 ppm, the microbial load after this sanitation step was below the detection level. Full scale trials mimicking industrial practice were then conducted by combining the improved pre-processing stage using NEW/NEI followed by optimisation of modified atmosphere packaging (MAP). Optimisation of MAP to minimise microbial growth in bulk package fillets was carried out at different levels of gas to product (G/P) ratio of MAP. The combinations of sanitation pre-processing and high G/P ratio were effective for lowering the microbial counts by 1.5 log CFU/g compared to the untreated control after 20 days under controlled cold storage at 0º C and 4º C. Shelf-life of fresh chilled salmon fillets was also assessed by consumers from the smell of aroma volatiles. The effects of washing the HOGs in NEW/NEI on the type of microbial community that grows on the fillets during storage, and hence the type of volatile organic compounds (VOCs) that are produced, was also determined. Sensory evaluation, microbial enumeration, microbiome profiling and volatile organic compound analysis was performed on samples at intervals for up to 20 days while simulating commercial conditions of storage. The microbial communities were very dynamic with the Jaccard similarity index being less than 50% between every treatment. Twenty-five volatile organic compounds were found in the aroma headspace and changes in their concentration with time were characterised. Freshness volatiles such as hexanal, heptanal and octanal decreased during 20 days of storage. Fifteen sulphide producing cultures obtained from fillets by isolation on iron agar were identified as Shewanella baltica although no sulphides were found in the VOCs or detected by sensory assessment. This was presumably due to consistently low levels of less than 3.1 log CFU/g of hydrogen sulphide producing bacteria (HSPB) in the fish fillets. Altering the microbiome therefore altered the types of VOCs produced. Treatments that favourably altered the microbial inoculum and resulting microbiome of the fillets are therefore a potential way to extend the perceived freshness of the fish product. A final pre-treatment sanitation approach was also tested as a potential further antimicrobial hurdle step to compensate for high packing density, low G/P ratio used in bulk MAP shipments. This pre-processing variant used a combination of NEW/NEI and soluble gas stabilisation (SGS) applied through raised levels of carbonic acid/bicarbonate during storage prior to filleting. The HOGS were first treated by dipping in Shewanella baltica at 3 log CFU/mL to provide a consistent challenge inoculum and were then held at 4º C for 3 days in the NEW/NEI and SGS pre-processing stage prior to filleting. The fillets were MAP stored with 0.4:1 G/P ratio in line with existing industry practices. Sensory evaluation, microbial load, microbiome profiling and VOC analysis was performed at intervals up to 20 days simulating commercial conditions of storage. The results showed that a combination of NEW/NEI and SGS inhibited the growth of HSPB on fillets packed in MAP during storage by 1 log CFU/cm2 of the skin compared to fillets that did not receive the SGS pre-processing stage treatment. Twenty-seven VOCs and their changes were identified and characterised in the headspace of the fillets. Freshness compounds such as octen-3-ol, hexanal and nonanal were found on Days 1 and 10, but their relative levels decreased with storage time. Microbial community analysis showed that Photobacterium was the dominant flora in every treatment at Days 17 and 20 of the storage periods. However, no sulphide VOC was again detected in the headspace and it is inferred that the final microbial levels of 6.4 log CFU/g were also too low to affect the sensory quality. In conclusion, the combination of improved sanitation using NEW/NEI during pretreatment and more intensive MAP using SGS could be applied within existing industrial processes to extend the shelf-life of fresh chilled Tasmanian Atlantic salmon fillets by maintaining its freshness for at least an extra two days and potentially up to 6 days more than the current shelf life. The integrated hurdle technology approach will enable the industry to better preserve the consumer perceived quality of bulk packed fresh Atlantic salmon fillets compared to the existing partial antimicrobial wash and MAP treatments alone.

碩士
國立臺灣海洋大學
食品科學系
98
The preserved mullet roe is a traditional Taiwanese gourmet and has very high market value. However, the mullet after removing the roe lost most of its value and sometimes even was discarded as animal feed. This study was focused on developing and evaluating the production condition of smoked mullet flesh and monitoring the changes of chemical compositions and color during smoking process, as well as volatile basic nitrogen (VBN), pH value, ATP related compounds, microbiological counts and appearance during storage, in an effort to find an indicator to define the shelf life of the smoked mullet product. The results showed that raw material (with or without skin) decreased moisture in the smoking process which increased the relative content of protein and lipid. The “L” value (brightness) and whiteness were significantly increased while “a” value (redness) and “b” value (yellowness) were decreased after steaming process. As smoking with sugar, the “L” value and whiteness were decreased while “a” and “b” values were both increased. The salted process was found to improve the texture, flavor and overall acceptance of the product. Final product has a golden color like the other traditional gourmet - smoked shark. However, the color was too dark when smoked with dried tea leaves in the purpose of adding more flavor. Samples of smoked final product were stored at 4℃ and 25℃ respectively. It was found that, at 4℃, pH value and VBN did not vary much throughout the 15-day testing period. On the other hand, when storing at 25℃, the VBN increased dramatically in day 3 and the amount of TMA was increased with the storage time as pH value changed slightly. That indicated that TMA could be a possible indicator for defining shelf life. In the initial stage of storage test, the “L” value was increased, “a” and “b” values were decreased as the whiteness was increased. No significant changes were found for “L”, “a” and “b” values after the initial stage. The ATP related compounds found in raw material were mainly IMP and inosine with some ADP and AMP. The composition of those compounds was not significantly altered during the process. Hypoxanthine and K value only slightly increased in storage test at 25℃. Hence, they were not suitable for evaluating the quality of the product. Since the TPC and coliforms were higher than the limit standard in the second day of storage test at 25℃. Here the recommended shelf life at 25℃ is 2 days and 15 days at 4℃.

碩士
國立臺灣海洋大學
食品科學系
94
The process of smoked shark product includes steaming of shark fillet and smoking with sugar or sugarcane. The chemical composition, freshness, quality and sanitation of commercial smoked shark products were investigated. The changes in quality and flavor of smoked shark during storage at 25oC and 4oC were also studied to evaluate the shelf life of the product. The moisture contents of commercial smoked shark ranged from 75.7 to 82.0%, protein 17.6 to 21.1%, ash 0.97 to 1.51% and salt 0.70 to 1.30%. The fat content in the products was very low. Products made from small shark had the lowest moisture content and pH value, while protein content was the highest. Small shark products also had the highest amount of free amino acids (FAA) at the level of 1,010 mg/100 g, of which taurine accounted for 47%. Among ATP related compound (ARC), IMP was the highest, followed by inosine and hypoxanthine. Smoked small shark product had the highest content of ARC and the lowest K value among 6 kinds of products. The volatile basic nitrogen (VBN) value ranged from 12.1 to 31.6 mg/100 g, lower than 50 mg/100 g of the regulation standard. However, only two samples met the regulation compliance based on the standard of ready- to- eat food. The total plate account (TPC) was from 0.48 to 3.52 log CFU/g, which was also lower than the standard requirement. E. coli was not detected in the products. Smoked shark had the golden appearance with the high b value by colorimeter measurement. The processing by cooking and sugar fumigation lead to the decrease of the levels of moisture, VBN, TPC, FAA and urea in the product, but with the increase of K value. The pH value increased from 6.76 at the third day to 8.02 at the fourth day during storage at 25oC. The VBN value reached 62 mg/100 g after 3 days of storage. The TPC increased rapidly during storage and did not meet the requirement after 2 days of storage. Results indicated that the shelf life of smoked shark at 25oC storage was limited to 2 days. During storage at 4oC, the VBN and K values increased with increasing time. FAA increased at the initial stage of storage and then decreased. The level of urea increased at the initial storage period and remained unchanged after further storage. From the view point of VBN and sensory evaluation, the shelf life of smoked shark stored at 4oC was about 6 days.

Dissertação de Mestrado em Segurança Alimentar
O objetivo deste trabalho consistiu em avaliar o potencial da espectroscopia de infravermelhos (FTIR – Fourier Transform Infrared) como uma técnica rápida e precisa para detetar e estimar o início de deterioração em filetes de salmão e em peito frango frescos, aliada ao potencial da análise em componentes principais (ACP) e análise discriminante (AD). Os peitos de frango foram excisados de carcaças às 6h post mortem, secionados em filetes, embalados em aerobiose, armazenados a 3, 8 e 30 °C. Os filetes de salmão foram preparados após excisão da pele e vísceras abdominais, embalados individualmente em diferentes condições, nomeadamente em embalagens de aerobiose (AP), em atmosfera modificada com 50%O2/40%CO2/10%N2, com sumo de limão (MAPL) e outra sem sumo de limão (MAP). As amostras foram caracterizadas por FTIR, pH, determinações microbiológicas e análise sensorial em função das condições de armazenamento. A análise em componentes principais, mostrou que as regiões espetrais entre 1408-1370 cm-1 e 1320-1305 cm-1 variam fortemente. Estas regiões espetrais são atribuídas a amidas e aminas (compostos bioquímicos relacionados com a deterioração). Para os filetes de salmão os resultados mostraram que MAP e MAPL retardam a multiplicação de microrganismos, aumentando a vida útil do salmão. Foi observada uma menor taxa de crescimento com a adição de sumo de limão para bactérias do ácido lático (BAL), Fungos, Enterobacteriaceae, contagem de viáveis totais (CVT) e produtores de H2S. De acordo com os resultados apresentados pode concluir-se que a espectroscopia de infravermelhos pode ser utilizada como um método fiável, com precisão e rapidez para avaliação em tempo real da frescura de filetes de salmão e de peito de frango.
The objective of this study was to evaluate the potential of infrared spectroscopy (FTIR - Fourier Transform Infrared) as a rapid and accurate technique to detect and predict the onset of deterioration in Salmon fillets and fresh chicken breast fillets combined with the potential of principal component analysis (PCA) and discriminant analysis (DA). The chicken breasts were excised from cadavers at 6h post mortem, filleted, packaged in air and stored at 3, 8 and 30 ° C. The salmon fillets were individually packaged in different conditions: in air (AP – air packaging), in a modified atmosphere (MAP) with the following gas concentrations 50% O2/40% CO2/10% N2 (MAP) and MAP with lemon juice (MAPL). The samples were characterized by FTIR, pH, microbiological and sensory analysis as a function of the storage conditions. The principal component analysis showed that the spectral regions between 1408-1370 cm-1 and 1320-1305 cm-1 increase in intensity. These spectral regions are attributed to amides and amines (biochemicals related to deterioration). For salmon fillets the results showed that MAP and MAPL retard the growth of microorganisms, increasing the shelf life of salmon. For lactic acid bacteria (LAB) fungi and yeasts, Enterobacteriaceae, total viable counts (TVC) and H2S producers a lower rate of growth of these microorganisms was observed with the addition of lemon juice. According to the presented results we can conclude that FTIR spectroscopy can be used as a reliable method to accurately and quickly evaluate the freshness of chicken breast fillets and salmon.

<em>Abstract.—</em> Freshwater and marine essential fish habitat (EFH) for chinook <em>Oncorhynchus tshawytscha</em> , coho <em>O. kisutch</em> , pink <em>O. gorbuscha</em> , and sockeye <em>O. nerka </em> salmon within Washington, Oregon, California, and Idaho was described and identified using the available literature and databases on salmon distribution and life history. The diversity of freshwater habitats utilized by individual species of salmon coupled with the limitations of existing distribution maps precluded identification of specific stream reaches, wetlands, and other water bodies as EFH for Pacific salmon. A more holistic watershed approach consistent with the ecosystem method recommended by the revised Magnuson-Stevens Fishery Conservation and Management Act was necessary. Therefore, Pacific salmon freshwater EFH was delineated and described as all existing water bodies currently and historically utilized by Pacific salmon within selected watersheds defined by U.S. Geological Survey hydrologic units. Areas above some long-standing artificial barriers to juvenile and adult salmon migration were excluded from designation as Pacific salmon EFH. Delineation of marine EFH was also problematic because of the paucity of scientific studies on offshore Pacific salmon habitat use and distribution. However, available scientific data augmented by information from commercial fisheries indicate that juvenile salmon are found in high concentrations in the nearshore areas of the continental shelf off the Washington, Oregon, and California coasts from late spring through fall. Therefore, Pacific salmon marine EFH was identified as all waters within 60 km of the Washington, Oregon, and California coasts north of Point Conception, California. This initial effort to identify Pacific salmon EFH emphasized the need for accurate, fine-scale geographic information systems data on freshwater and marine salmon distribution and habitat quality and the need for compilation of uniform data sets. Future efforts should focus on developing accurate seasonal salmon distribution data at a 1:24,000 scale to aid in more precise and accurate delineation of Pacific salmon EFH. Furthermore, detailed information on winter distribution of Pacific salmon would be useful in delineating marine EFH.

<em>Abstract.—</em> Freshwater and marine essential fish habitat (EFH) for chinook <em>Oncorhynchus tshawytscha</em> , coho <em>O. kisutch</em> , pink <em>O. gorbuscha</em> , and sockeye <em>O. nerka </em> salmon within Washington, Oregon, California, and Idaho was described and identified using the available literature and databases on salmon distribution and life history. The diversity of freshwater habitats utilized by individual species of salmon coupled with the limitations of existing distribution maps precluded identification of specific stream reaches, wetlands, and other water bodies as EFH for Pacific salmon. A more holistic watershed approach consistent with the ecosystem method recommended by the revised Magnuson-Stevens Fishery Conservation and Management Act was necessary. Therefore, Pacific salmon freshwater EFH was delineated and described as all existing water bodies currently and historically utilized by Pacific salmon within selected watersheds defined by U.S. Geological Survey hydrologic units. Areas above some long-standing artificial barriers to juvenile and adult salmon migration were excluded from designation as Pacific salmon EFH. Delineation of marine EFH was also problematic because of the paucity of scientific studies on offshore Pacific salmon habitat use and distribution. However, available scientific data augmented by information from commercial fisheries indicate that juvenile salmon are found in high concentrations in the nearshore areas of the continental shelf off the Washington, Oregon, and California coasts from late spring through fall. Therefore, Pacific salmon marine EFH was identified as all waters within 60 km of the Washington, Oregon, and California coasts north of Point Conception, California. This initial effort to identify Pacific salmon EFH emphasized the need for accurate, fine-scale geographic information systems data on freshwater and marine salmon distribution and habitat quality and the need for compilation of uniform data sets. Future efforts should focus on developing accurate seasonal salmon distribution data at a 1:24,000 scale to aid in more precise and accurate delineation of Pacific salmon EFH. Furthermore, detailed information on winter distribution of Pacific salmon would be useful in delineating marine EFH.

<i>Abstract</i>.—Success achieving fishery management goals is possible but often requires concurrent strategies addressing ecology, politics, and public communication combined with some level of good fortune. As an introduction to this book, we identify several themes consistently highlighted among the fish management stories that follow, regardless of species, their life history, habitat needs, or type of waters they live in—streams, lakes, or ocean. In almost every case, success of management relied first and foremost on the abilities of professionals to restore the quality and quantity of a fish’s habitat. The success of these efforts varied in magnitude but was accomplished by a combination of effective environmental regulation, substantial public and private investment, and direct habitat manipulation—whether in Lake Erie (Canada and USA), the Vindeln River in northern Sweden, an Adirondack Mountain lake of New York (USA), or Sea Lamprey <i>Petromyzon marinus</i> along the Atlantic coast (USA). Fish need acceptable water quality and habitat for living: simply stated and obvious—fish need water! When water and fish habitat are restored, fish populations can naturally recover through colonization from remnant populations, as was experienced in the Scioto River, Ohio. In some cases, populations were restored by stocking fish, using careful genetic considerations, such as told for Snake River Sockeye Salmon <i>Oncorhynchus nerka</i>. Public engagement was a common theme among case studies presented in this text. Public support for management yielded the political will to provide funding, regulation, and enforcement. Public involvement was a critical component of stories told about Great Smoky Mountains Brook Trout <i>Salvelinus fontinalis</i>, Pacific salmon in British Columbia and Idaho, and Tonle Sap fisheries of Cambodia. Consistently, management success came when goals were clearly articulated and combined with an effective consensus-built management plan that had the long-term commitment of personnel and support of their agencies. These attributes yielded programs where actions were taken and long-term monitoring and assessment were implemented to gauge success. Assessment information allowed programs to be adaptive over time to changes in the ecological system and society and thereby helped address new, as well as ongoing, challenges the fish and fishery were experiencing. The stories in this text provide incontrovertible evidence that good things can happen with the development and implementation of effective fish management programs, demonstrating the value of our profession and providing clear evidence that success is not an impossible allusion but rather an achievable event. These success stories of restored fish and fisheries throughout the world should be celebrated within fishery science.