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The effects of superchilled storage at -2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display.

Author(s) : BEAUFORT A., CARDINAL M., LE BAIL A., et al.

Type of article: Article, IJR article, Review

Summary

The aim of this study was to investigate the impact of superchilling (-2°C) on the evolution of Listeria monocytogenes and organoleptic characteristics of cold-smoked salmon samples. An Hadamard matrix experimental design was carried out on artificially inoculated samples stored at 4°C for 10 d and at 8°C for 18 d to know the influence of four factors: salt content, strain, cold stiffening and superchilling time, on the level of L. monocytogenes in cold-smoked salmon. The growth of L. monocytogenes in naturally contaminated coldsmoked salmon and the organoleptic properties were investigated under superchilling conditions. Superchilling (-2°C for 28 d) had a limited impact on some of the organoleptic properties but the level of L. monocytogenes at the end of the shelf-life (4°C for 10 d and 8°C for 18 d) could exceed the microbiological criterion set by the European legislation.

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Pages: pp. 1850-1857

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Details

  • Original title: The effects of superchilled storage at -2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display.
  • Record ID : 2009-2099
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 7
  • Publication date: 2009/11

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