FN Archimer Export Format
PT J
TI Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters
BT 
AF LEROI, Francoise
   JOFFRAUD, Jean-Jacques
   CHEVALIER, Frederique
   CARDINAL, Mireille
AS 1:;2:;3:;4:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3:PDG-DRV-VP-GA;4:PDG-DRV-VP-GA;
C1 IFREMER, Lab Genie Alimentaire, F-44311 Nantes 3, France.
C2 IFREMER, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
IF 1.479
TC 93
UR https://archimer.ifremer.fr/doc/2001/publication-609.pdf
LA English
DT Article
DE ;Microbiological;Parameters;Regression;Cold smoked salmon
AB Aims: The aim of the study was to assess the relationships between the remaining shelf-life (RSL) of cold-smoked salmon and various microbiological and physico-chemical parameters, using a multivariate data analysis in the form of stepwise forward multiple regression.  Methods and Results: Thirteen batches of French cold-smoked salmon were analysed weekly during vacuum-packed storage at 5 degreesC for their lipid, water, salt, phenol, pH, total volatile basic nitrogen (TVBN) and trimethylamine contents, total psychrotrophic count, lactic acid bacteria, lactobacilli, B. thermosphacta, Enterobacteriaceae and yeast counts. At the sensory rejection time, the flora was dominated by lactobacilli, lactobacilli/Enterobacteriaceae or Carnobacteria/B. thermosphacta. Shelf-life was very variable (1->6 weeks) and was related to the initial Enterobacteriaceae load (P < 0.05), depending on hygienic conditions in the smokehouse. High correlations existed between the RSL and lactobacilli count (P < 0.01), yeast count (P < 0.05) and TVBN concentration (P < 0.01). A polynomial fitting the RSL as a function of those three factors was proposed (R = 0.80). Assuming that lactobacilli count could not exceed 10(9) cfu g(-1), a minimum of 36 mg-N 100 g(-1) was necessary for a product to be rejected, with a yeast count of 10(4) cfu g(-1).  Conclusions: Estimation of cold-smoked salmon quality is possible by measuring three parameters: lactobacilli and yeast counts and TVBN concentration.  Significance and Impact of the Study: The technical content is important for the smoked salmon industry and for development of quality standards for cold-smoked salmon.
PY 2001
PD APR
SO Journal of Applied Microbiology
SN 1364-5072
PU Blackwell science
VL 90
IS 4
UT 000168009000013
BP 578
EP 587
DI 10.1046/j.1365-2672.2001.01283.x
ID 609
ER

EF