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Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon.

Author(s) : TRUELSTRUP-HANSEN L., GILL T., HUSS H. H.

Type of article: Article

Summary

The changes have been studied using a factorial experimental model, during storage of vacuum packed salmon, as a function of temperature (5 and 10 deg) and salt content (2,2 and 4,6%). The changes in characteristics are typical of microbial activity, but no relationship between sensory changes and microbial indices in salmon has been observed. Among several compounds, hypoxanthine appears as the best sensory quality indicator for smoked salmon.

Details

  • Original title: Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon.
  • Record ID : 1996-1681
  • Languages: English
  • Source: Food Res. int. - vol. 28 - n. 2
  • Publication date: 1995

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