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| Beaufort, Annie; Bourdin, Graziella; Lebail, Alain; Cardinal, Mireille. |
| Chilling is a technology consisting in storing smoked salmon at -2°C/-3°C during several weeks before retail displaying. This approach is an important point for controlling production and retail chain logistics. In agro-food industry, cold storage is made either at positive temperature in order to slow down the growth of bacteria or at negative temperature (freezing) in order to stop the growth of bacteria. Storing food between 0°C and the freezing point is an alternative and the results on microbial and sensorial qualities have been investigated in a research program aiming at : - highlighting determinant factors for the growth of Listeria monocytogenes (L.m): salt content, cold stiffening before slicing, kinetic characteristics of the strain, chilling... |
| Tipo: Text |
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| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/acte-3983.pdf |
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