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Salmon, swordfish and tuna: sliced as "carpaccio" and vacuum packed.

Salmone, pesce spada e tonno: a taglio "carpaccio" e confezionati sottovuoto.

Author(s) : PALEARI M. A., BERSANI C., BERETTA G., et al.

Type of article: Article

Summary

The consumption of raw fish, widespread in Japan, is now spreading to Western Countries; however the fact that fish can be conserved in this fresh state for only 4 days at 4°C affects the preparation of such products. Thus, the authors set out to define, for three fish species, salmon (Salmo salar), swordfish (Xiphias gladius) and tuna (Tunnus albacares), the average shelf life of the thin, vacuum packed, raw slices used for fish "carpaccio". Treatment with brine (30% NaCl) mixed with citric acid and sodium benzoate, together with a short drying period, forms the basis of the technological proposal to extend their shelf-life. An evaluation was made of the microbiological state and several chemical parameters to assess their keeping after 0, 15, 30, 45 and 60 days of storage at 4-6°C. It was found that, from the point of view of consumer health, the results were satisfactory for a shelf-life of 40-45 days.

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Pages: pp. 53-58

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Details

  • Original title: Salmone, pesce spada e tonno: a taglio "carpaccio" e confezionati sottovuoto.
  • Record ID : 2010-0161
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 48 - n. 489
  • Publication date: 2009/03

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