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SHELF LIFE OF SMOKED SALMON: IS IT POSSIBLE TO EXTEND IT.

LA DUREE DE CONSERVATION DU SAUMON FUME : PEUT-ON ALLER PLUS LOIN.

Author(s) : CORNET J., VALLET J. L.

Type of article: Article

Summary

PROCEEDINGS OF EXPERIMENTAL RESEARCH CARRIED OUT BY THE IFREMER, ON THE EFFECT OF IONIZATION ON PRESLICED SMOKED SALMON. THE (TRADITIONAL) PROCESS FOR PREPARATION OF SALMON (FROM THE ATLANTIC OCEAN) AND THE IONIZATION PROCESS (IRRADIATION AT BETWEEN 1 AND 2 KILOGRAYS) ARE DESCRIBED. THE RESULTS ARE ANALYSED FROM MEASUREMENT OF THE MICROBIOLOGICAL QUALITY, FROM CHEMICAL ANALYSIS AND ORGANOLEPTIC TESTS. IN THE CONCLUSION, AN INCREASE IN THE SHELF LIFE FROM 4 (CONTROL SAMPLE) TO 6 WEEKS (AT 1 KILOGRAY) AND 7 WEEKS (AT 2 KILOGRAYS) IS INDICATED. J.R.

Details

  • Original title: LA DUREE DE CONSERVATION DU SAUMON FUME : PEUT-ON ALLER PLUS LOIN.
  • Record ID : 1989-2339
  • Languages: French
  • Source: Equinoxe - n. 24
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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