| Registro completo |
| Provedor de dados: |
ArchiMer
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| País: |
France
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| Título: |
The effects of superchilled storage at - 2 degrees C on the microbiological and organoleptic properties of cold-smoked salmon before retail Display
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| Autores: |
Beaufort, Annie
Cardinal, Mireille
Le-bail, Alain
Midelet-bourdin, Graziella
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| Data: |
2009-11
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| Ano: |
2009
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| Palavras-chave: |
Microbiology
Quality
Refrigerated storage
Review
Smoking
Salmon
Microbiologie
Qualité
Entreposage frigorifique
Synthèse
Fumaison
Saumon
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| Resumo: |
The aim of this study was to investigate the impact of superchilling (-2 degrees 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 degrees C for 10 d and at +8 degrees 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 cold-smoked salmon and the organoleptic properties were investigated under superchilling conditions. Superchilling (-2 degrees 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 degrees C for 10 d and 8 degrees C for 18 d) could exceed the microbiological criterion set by the European legislation. (C) 2009 Elsevier Ltd and IIR. All rights reserved.
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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
http://archimer.ifremer.fr/doc/2009/publication-7436.pdf
DOI:10.1016/j.ijrefrig.2009.07.001
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| Editor: |
Elsevier
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| Relação: |
http://archimer.ifremer.fr/doc/00000/7436/
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| Formato: |
application/pdf
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| Fonte: |
International Journal of Refrigeration (0140-7007) (Elsevier), 2009-11 , Vol. 32 , N. 7 , P. 1850-1857
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| Direitos: |
2009 Elsevier Ltd and IIR All rights reserved.
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