The effects of superchilled storage at - 2 degrees C on the microbiological and organoleptic properties of cold-smoked salmon before retail Display
Other titles | Effets d'une conservation à - 2 °C (super-réfrigération) avant la mise en vente sur les propriétés microbiologiques et organoleptiques du saumon fumé à froid | ||||||||
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Type | Article | ||||||||
Date | 2009-11 | ||||||||
Language | English | ||||||||
Author(s) | Beaufort Annie1, Cardinal Mireille2, Le-Bail Alain3, Midelet-Bourdin Graziella4 | ||||||||
Affiliation(s) | 1 : AFSSA Lerqap, FR-947060 Maisons Alfort, France. 2 : IFREMER, STAM, FR-44311 Nantes 3, France. 3 : ENITIAA, UMR GEPEA, CNRS 6144, FR-44322 Nantes, France. 4 : AFSSA Lerppe, FR-62200 Boulogne Sur Mer, France. |
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Source | International Journal of Refrigeration (0140-7007) (Elsevier), 2009-11 , Vol. 32 , N. 7 , P. 1850-1857 | ||||||||
DOI | 10.1016/j.ijrefrig.2009.07.001 | ||||||||
WOS© Times Cited | 29 | ||||||||
Mot-Clé(s) | Microbiologie, Qualité, Entreposage frigorifique, Synthèse, Fumaison, Saumon | ||||||||
Keyword(s) | Microbiology, Quality, Refrigerated storage, Review, Smoking, Salmon | ||||||||
Abstract | The aim of this study was to investigate the impact of superchilling (-2 degrees C) on the evolution of Listeria monocytogenes and organoleptic characteristics of cold-smoked salmon samples. An Hadamard matrix experimental design was carried out on artificially inoculated samples stored at +4 degrees C for 10 d and at +8 degrees C for 18 d to know the influence of four factors: salt content, strain, cold stiffening and superchilling time, on the level of L.monocytogenes in cold-smoked salmon. The growth of L. monocytogenes in naturally contaminated cold-smoked salmon and the organoleptic properties were investigated under superchilling conditions. Superchilling (-2 degrees C for 28 d) had a limited impact on some of the organoleptic properties but the level of L. monocytogenes at the end of the shelf-life (4 degrees C for 10 d and 8 degrees C for 18 d) could exceed the microbiological criterion set by the European legislation. (C) 2009 Elsevier Ltd and IIR. All rights reserved. | ||||||||
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