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Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?

Author(s) : TOMÉ E., GIBBS P. A., TEIXEIRA P. C.

Type of article: Article

Summary

Salting, drying and smoking were combined in 3 different ways in order to raise the numbers of lactic acid bacteria (in a natural manner) in vacuum-packed cold-smoked salmon stored for 21 days at 5°C. Lactic acid bacteria exert anti-Listeria effects.

Details

  • Original title: Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?
  • Record ID : 2007-2705
  • Languages: English
  • Source: Journal of Food Protection - vol. 70 - n. 7
  • Publication date: 2007/07

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