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Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

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Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

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dc.contributor.author Rizo Párraga, Arancha María es_ES
dc.contributor.author Mañes Lázaro, Verónica es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-12-20T13:27:18Z
dc.date.available 2016-12-20T13:27:18Z
dc.date.issued 2015-10
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/75471
dc.description.abstract [EN] The aim of this study was to evaluate the effect of a new smoking-salting method employing water vapour permeable (WP) bags on the physicochemical and microbial quality of smoke-flavoured salmon in refrigerated storage. Fresh salmon was subjected to a smoking process in the WP at 5 degrees C. Physicochemical and microbiological analyses were periodically carried out during the subsequent 40 days of refrigerated storage of the product. The WP bags enabled the evaporation of the exudate during the smoking-salting stage, enabling the drying of the product to take place at the same time. A slight increase of trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) contents was observed over the storage period. The concentration of TVB-N ranged from 14.26 to 21.48 mg N/100 g of fish, values far below the upper limits of acceptability. The low values of the thiobarbituric acid (TBA) index (final level of 0.71 mg MDA/kg) indicate that the lipid oxidation in the smoke-flavoured salmon was limited throughout the period studied. The initial K-1-value was high and only a slight increase was observed during storage. Counts of mesophilic, psychrotrophic, Enterobacteriaceae and lactic acid bacteria were low throughout the study. Given the changes observed for the physicochemical and microbiological parameters, it can be said that no spoilage took place in the smoke-flavoured salmon during the 40 days of storage. This new method could be of interest to producers as it enables smoke-flavoured salmon to be produced to a good standard of hygiene, minimizing handling and reducing processing steps and brine wastes es_ES
dc.description.sponsorship The authors gratefully acknowledge the support of the company Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Val encia for the FPI grant. The proofreading of this paper was funded by the Universitat Politecnica de Val encia, Spain.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Smoke-flavoured salmon es_ES
dc.subject Water vapour permeable bags es_ES
dc.subject Quality changes es_ES
dc.subject Storage es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2015.03.030
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Rizo Parraga, AM.; Mañes Lázaro, V.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2015). Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method. Food Control. 56:195-201. doi:10.1016/j.foodcont.2015.03.030 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodcont.2015.03.030 es_ES
dc.description.upvformatpinicio 195 es_ES
dc.description.upvformatpfin 201 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 56 es_ES
dc.relation.senia 289589 es_ES
dc.identifier.eissn 1873-7129
dc.contributor.funder Universitat Politècnica de València


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