Effects of a storage at -2°C/-3°C before retail displaying on the qualities of smoked salmon

Type Proceedings paper
Date 2007-08-26
Language English
Author(s) Beaufort Annie, Bourdin Graziella, Lebail Alain, Cardinal Mireille
Meeting 22nd IIR International Congress of Refrigeration, Beijing, China, 2007.
Source Actes du colloque IIR International Congress of Refrigeration, Beijing, China, 2007.
Abstract Chilling is a technology consisting in storing smoked salmon at -2°C/-3°C during several weeks before retail displaying. This approach is an important point for controlling production and retail chain logistics. In agro-food industry, cold storage is made either at positive temperature in order to slow down the growth of bacteria or at negative temperature (freezing) in order to stop the growth of bacteria. Storing food between 0°C and the freezing point is an alternative and the results on microbial and sensorial qualities have been investigated in a research program aiming at : - highlighting determinant factors for the growth of Listeria monocytogenes (L.m): salt content, cold stiffening before slicing, kinetic characteristics of the strain, chilling duration- assessing the consequences of chilling on Listeria monocytogenes growth - assessing the impact of chilling on sensory changes. Results permitted to assess the impact of this technology on the final product and will help to determine the commercial shelf life of the smoked salmon. They will also contribute to collect scientific data for a Quantitative Risk Assessment (QRA).
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Beaufort Annie, Bourdin Graziella, Lebail Alain, Cardinal Mireille (2007). Effects of a storage at -2°C/-3°C before retail displaying on the qualities of smoked salmon. Actes du colloque IIR International Congress of Refrigeration, Beijing, China, 2007. https://archimer.ifremer.fr/doc/00000/3983/