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Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon.

Author(s) : LEROI F., ARBEY N., JOFFRAUD J. J., CHEVALIER F.

Type of article: Article

Summary

Carnobacterium spp. (10 and 39) isolated from seafood, one type strain C. piscicola NCDO 2762 and a Lactobacillus plantarum strain commonly used in meat industry, were sprayed on both sides of commercial smoked salmon slices which were vacuum packaged and stored at 4 deg C for up to 28 days. A control sprayed with sterile physiological saline was used. Results are given in terms of growth of several bacteria and of organoleptic properties.

Details

  • Original title: Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon.
  • Record ID : 1998-1106
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
  • Publication date: 1996/12
  • Document available for consultation in the library of the IIR headquarters only.

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