FN Archimer Export Format
PT J
TI Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method
BT 
AF LEROI, Francoise
   JOFFRAUD, Jean-Jacques
   CHEVALIER, Frederique
AS 1:;2:;3:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3: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/00000/10553/9571.pdf
LA English
DT Article
AB The simultaneous effect of salt and smoke on the natural flora of cold-smoked salmon was studied during 5 weeks of vacuum storage at 5 degrees C. The quadratic polynomial, as a function of factors, was used to express total viable count (TVC), total lactic acid bacteria, lactobacilli numerated on Rogosa agar, H2S-producing bacteria, and yeasts at different sampling times. TVC and total lactic acid bacteria were mainly inhibited by the salt concentration (5% wt/wt) in the meat and to a lesser extent by the phenol content. Inhibition was linearly proportional to salt: and smoke content (the higher the concentration, the greater the inhibition). No synergistic effect on inhibition was observed between the two factors. In our working conditions, the TVC French standard (<10(6) CFU g(-1)) was maintained during 4 weeks of storage at 5 degrees C, with a minimum concentration of 2.4% (wt/wt) of salt in meat and smoking treatment corresponding to 0.6 mg 100 g(-1) of phenol. When the salt level was higher than 3%, the TVC standard was maintained, regardless of phenol level. A negative interaction between the two factors was found for H2S-producing bacteria and a positive one for yeasts.
PY 2000
PD APR
SO Journal Of Food Protection
SN 0362-028X
PU Int Assoc Milk Food Environmental Sanitarians, Inc
VL 63
IS 4
UT 000086336600012
BP 502
EP 508
DI 10.4315/0362-028X-63.4.502
ID 10553
ER

EF