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Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 °C as estimated by the factorial design method.

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

Type of article: Article

Summary

The simultaneous effect of salt and smoke on the natural flora of cold-smoked salmon was studied during 5 weeks of vacuum storage at 5 °C. The quadratic polynomial, as a function of factors, was used to express total viable count (TVC), total lactic acid bacteria, lactobacilli numerated on Rogosa agar, H2S-producing bacteria, and yeasts at different sampling times. TVC and total lactic acid bacteria were mainly inhibited by the salt concentration (5% wt/wt) in the meat and to a lesser extend by the phenol content. Inhibition was linearly proportional to salt and smoke content. No synergistic effect on inhibition was observed between the two factors. In the authors' working conditions, the TVC French standard was maintained during 4 weeks of storage at 5 °C, with a minimum concentration of 2.4% (wt/wt) of salt in meat and smoking treatment. When the salt level was higher than 3%, the TVC standard was maintained, regardless of phenol level.

Details

  • Original title: Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 °C as estimated by the factorial design method.
  • Record ID : 2001-1944
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 4
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

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