FN Archimer Export Format
PT J
TI The effects of superchilled storage at - 2 degrees C on the microbiological and organoleptic properties of cold-smoked salmon before retail Display
OT 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
BT 
AF BEAUFORT, Annie
   CARDINAL, Mireille
   LE-BAIL, Alain
   MIDELET-BOURDIN, Graziella
AS 1:1;2:2;3:3;4:4;
FF 1:;2:PDG-DOP-DCN-BRM-STBM;3:;4:;
C1 AFSSA Lerqap, FR-947060 Maisons Alfort, France.
   IFREMER, STAM, FR-44311 Nantes 3, France.
   ENITIAA, UMR GEPEA, CNRS 6144, FR-44322 Nantes, France.
   AFSSA Lerppe, FR-62200 Boulogne Sur Mer, France.
C2 AFSSA, FRANCE
   IFREMER, FRANCE
   ENITIAA, FRANCE
   AFSSA, FRANCE
SI NANTES
SE PDG-DOP-DCN-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 1.537
TC 29
UR https://archimer.ifremer.fr/doc/2009/publication-7436.pdf
LA English
DT Article
DE ;Microbiology;Quality;Refrigerated storage;Review;Smoking;Salmon;Microbiologie;Qualité;Entreposage frigorifique;Synthèse;Fumaison;Saumon
AB 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.
PY 2009
PD NOV
SO International Journal of Refrigeration
SN 0140-7007
PU Elsevier
VL 32
IS 7
UT 000271336800035
BP 1850
EP 1857
DI 10.1016/j.ijrefrig.2009.07.001
ID 7436
ER

EF