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Impact simultané du sel et de la fumaison sur la qualité chimique et sensorielle de saumon fumé à froid lors de l'entreposage à 5 °C : prévision à l'aide d'une conception factorielle.

Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design.

Auteurs : LEROI F., JOFFRAUD J. J.

Type d'article : Article

Résumé

The simultaneous effects of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5 °C. Salting salmon immediately decreased the pH in the flesh, probably due to the increase of the ionic force, then pH remained constant during storage. Total volatile base nitrogen and trimethylamine productions were mainly inhibited by the salt concentration in the flesh, whereas phenol had no effect. A highly synergistic effect between the two factors was observed on the shelf life response.

Détails

  • Titre original : Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 °C storage predicted using factorial design.
  • Identifiant de la fiche : 2001-2329
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 9
  • Date d'édition : 08/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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