PINK SALMON (ONCORHYNCHUS-GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE

Pink salmon were stored up to ten days in ice, chilled seawater (CSW), transferred from ice to CSW and from CSW to ice, and evaluated by che mical, physical, microbiological, and sensory methods. The sensory qua lity of CSW-held fish declined at a faster rate than for iced fish. CS W-held fish had higher weight gain, higher salt and hypoxanthine level s and had softer texture than iced fish. Microbial counts were highest for iced fish and a two-log increase occurred during storage. Moraxel la species were predominant in the microbial flora of iced fish wherea s Pseudomonas species were predominant in the microbial flora of CSW-h eld fish. Ice was superior to CSW for maintaining salmon quality.