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The presence of Listeria monocytogenes in cold-smoked salmon is a major concern. The authors investigated the effect of the curing method and freeze-thawing of cold-smoked salmon on the physico-chemical properties and growth of L. monocytogenes. Wet-cured cold-smoked salmon had higher pH, water activity and moisture level, and lower fat and phenolic content compared with dry-cured cold-smoked salmon. Freeze-thawing cold-smoked salmon led to marked growth of L. monocytogenes at 7°C.
Details
- Original title: Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon.
- Record ID : 30007106
- Languages: English
- Source: Journal of Food Protection - vol. 75 - n. 9
- Publication date: 2012/09
- DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-561
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