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Effets d'une conservation à -2 °C (super-réfrigération) avant la mise en vente sur les propriétés microbiologiques et organoleptiques du saumon fumé à froid.

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

Auteurs : BEAUFORT A., CARDINAL M., LE BAIL A., et al.

Type d'article : Article, Article de la RIF, Synthèse

Résumé

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.

Documents disponibles

Format PDF

Pages : pp. 1850-1857

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The effects of superchilled storage at -2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display.
  • Identifiant de la fiche : 2009-2099
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 7
  • Date d'édition : 11/2009

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