ShareImportance of autolysis and microbiological activity on quality of cold-smoked salmon.
Author(s) : TRUELSTRUP-HANSEN L., GILL T., DREWES-RONTVED S., HUSS H. H.
Type of article: Article
Summary
The relative importance of these two phenomena on spoilage of smoked salmon during storage was determined, along with the mechanisms of formation of hypoxanthine, acetic acid, trimethylamine and total volatile bases. The microbial activity is reponsible for odour and flavour deficiencies in salmon, while autolytic enzymes of tissues have a strong influence on texture deterioration. Links are being sought between chemical composition and the microflora of smoked salmon.
Details
- Original title: Importance of autolysis and microbiological activity on quality of cold-smoked salmon.
- Record ID : 1997-3437
- Languages: English
- Source: Food Res. int. - vol. 29 - n. 2
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Microbiology; Quality; Salmon; Fish; Smoking
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