FN Archimer Export Format
PT J
TI Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design
BT 
AF LEROI, Francoise
   JOFFRAUD, Jean-Jacques
AS 1:;2:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;
C1 IFREMER, Lab Genie Alimentaire, F-44311 Nantes 03, France.
C2 IFREMER, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
IF 1.82
TC 66
UR https://archimer.ifremer.fr/doc/00000/10470/9559.pdf
LA English
DT Article
AB 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 degrees C. Salting salmon immediately decreased the pn 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.
PY 2000
PD SEP
SO Journal Of Food Protection
SN 0362-028X
PU Int Assoc Milk Food Environmental Sanitarians, Inc
VL 63
IS 9
UT 000089114400010
BP 1222
EP 1227
DI 10.4315/0362-028X-63.9.1222
ID 10470
ER

EF