Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C.

Predictive models offer efficient means to manage the quality and safety of highly perishable seafood. Salmon is an increasingly popular seafood, and relies on well managed domestic and international supply chains to minimize growth of spoilage and pathogenic bacteria. While the literature describes predictive models for smoked and modified atmosphere packaged salmon, there are no reported models for spoilage bacteria and Listeria monocytogenes on head-on and gutted (HOG) aerobically-stored Atlantic salmon.