Journal articles: 'Shelf-life of smoked salmon'

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LEROI, F., and J. J. JOFFRAUD. "Salt and Smoke Simultaneously Affect Chemical and Sensory Quality of Cold-Smoked Salmon during 5°C Storage Predicted Using Factorial Design." Journal of Food Protection 63, no. 9 (September 1, 2000): 1222–27. http://dx.doi.org/10.4315/0362-028x-63.9.1222.

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Simultaneous effect 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. When a high level of salt (5% wt/wt) or phenol (1 mg 100 g−1) was added separately, shelf life did not exceed 1 week, whereas it could reach more than 10 weeks when salt and smoke were added simultaneously. Different combinations were examined for shelf life characteristics of the product. For instance, 2 and 3% (wt/wt) of salt with, respectively, 0.80 and 0.45 mg 100 g−1 of phenol were sufficient for a 4-week shelf life, satisfying most of French cold-smoked salmon producers and consumers. Correlation between microbiological responses measured in a previous study and chemical and sensory data were also established.

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Maillet, Aurélien, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, and Hervé Prévost. "Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage." Foods 10, no. 2 (February 7, 2021): 362. http://dx.doi.org/10.3390/foods10020362.

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Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.

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ROSSO, L., S. BAJARD, J. P. FLANDROIS, C. LAHELLEC, J. FOURNAUD, and P. VEIT. "Differential growth of Listeria monocytogenes at 4 and 8°C: Consequences for the Shelf Life of Chilled Products." Journal of Food Protection 59, no. 9 (September 1, 1996): 944–49. http://dx.doi.org/10.4315/0362-028x-59.9.944.

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Growth rates and lag times of Listeria monocytogenes at 4 and 8°C were compared in dairy products (milk, cream, and cheese), minced beef, and smoked salmon. Results showed that an increase in incubation temperature from 4 to 8°C leads to a significant decrease in time required to reach a given bacterial population density. The decreases were about 50% on cheese surfaces, 60 to 65% in milk and cream, and 75 to 80% in minced beef and smoked salmon. Consequences on the shelf life of chilled products are discussed on the basis of a simple and general linear relationship between the relative decrease in shelf life and generation time. This relationship was experimentally highlighted and theoretically demonstrated.

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Vizzini, Priya, Elena Beltrame, Valentina Zanet, Jasmina Vidic, and Marisa Manzano. "Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon." Foods 9, no. 10 (September 24, 2020): 1353. http://dx.doi.org/10.3390/foods9101353.

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To answer to food industry requests to monitor the presence of L. monocytogenes in cold-smoked salmon samples and to extend their shelf-life, a qPCR protocol for the detection of L. monocytogenes, and an antibacterial active packaging reinforced with zinc magnesium oxide nanoparticles (Zn-MgO NPs) were developed. The qPCR allowed the sensitive and easy detection of L. monocytogenes in naturally contaminated samples, with specificity in full agreement with the standard methods. The halo diffusion study indicated a high antibacterial efficiency of 1 mg/mL Zn-MgO NPs against L. monocytogenes, while the flow cytometry showed only moderate cytotoxicity of the nanoparticles towards mammalian cells at a concentration above 1 mg/mL. Thus, the novel active packaging was developed by using 1 mg/mL of Zn-MgO NPs to reinforce the alginate film. Cold-smoked salmon samples inoculated with L. monocytogenes and air-packed with the Zn-MgO NPs-alginate nanobiocomposite film showed no bacterial proliferation at 4 °C during 4 days. In the same condition, L. monocytogenes growth in control contaminated samples packed with alginate film alone. Our results suggest that Zn-MgO nanoparticles can extend the shelf-life of cold-smoked salmon samples.

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Duan, Jiaojiao, Rong Nie, Jing Du, Haoxuan Sun, and Guorong Liu. "Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets." Foods 12, no. 1 (December 23, 2022): 78. http://dx.doi.org/10.3390/foods12010078.

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The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 and essential oils (EOs) to the refrigerated storage of liquid-smoked salmon. The synergistic inhibiting effects of enterocin Gr17 and EOs were evaluated, a nanoemulsion delivery system with the optimal combination was developed, and the evolution of the microbiological, physicochemical, and sensory properties of liquid-smoked salmon fillets were analyzed during a 49-day period of refrigerated storage. The results showed that the combination of enterocin Gr17 and cinnamaldehyde essential oil (CEO) displayed the strongest synergistic inhibiting effect on foodborne pathogens. A nanoemulsion system incorporating enterocin Gr17 and CEO was successfully developed and presented a broad spectrum of activity against most of the tested bacteria. A nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS), and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 °C. Overall, from a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days and maintain the relatively low TVB-N value (≤15.38 mg/100 g), TBARS value (≤2.51 mg MDA/kg), as well as a relatively high sensory score (≥5.83) during the whole storage period. Hence, a nanoemulsion system incorporating enterocin Gr17 and CEO could be a promising bio-preservative technology and alternative to the conventional processes used for improving the safety and quality of chilled liquid-smoked salmon.

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FARBER, J. M. "Listeria monocytogenes in Fish Products." Journal of Food Protection 54, no. 12 (December 1, 1991): 922–24. http://dx.doi.org/10.4315/0362-028x-54.12.922.

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A limited sampling of fish products at both the wholesale and retail levels demonstrated that ready-to-eat fish products such as shrimp and smoked salmon are often contaminated with Listeria monocytogenes. This study shows that growth of the organism at 4°C occurred on artificially inoculated cooked crabmeat, lobster, shrimp, and smoked salmon. The organism generally grew better on crab and lobster. L. monocytogenes was also observed to multiply slowly on naturally contaminated shrimp. Given the low levels of L. monocytogenes found on cooked fish products and their relatively short shelf life, unless these products are temperature abused, Listeria contaminated fish should not represent a serious health hazard.

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ALLEN, KEVIN J., XIU-MIN CHEN, LILI R. MESAK, and DAVID D. KITTS. "Antimicrobial Activity of Salmon Extracts Derived from Traditional First Nations Smoke Processing." Journal of Food Protection 75, no. 10 (October 1, 2012): 1878–82. http://dx.doi.org/10.4315/0362-028x.jfp-12-010.

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Freshly caught salmon were hot smoked with the traditional smoke processing methods of the Tl'azt'en and Lheidli T'enneh First Nations communities, producing both half-smoked and fully smoked food products. To ascertain the nature of antimicrobial effects related to the smoking process, the residue content of 16 polyaromatic hydrocarbons (PAH) and total PAHs of smoked products were determined and correlated with smoking process duration. When compared with fully smoked samples, partially smoked fish had significantly less total PAHs and were composed solely of low-molecular-weight components, with phenanthrene, acenaphthylene, and napthlalene, respectively, being the most abundant. In contrast, fully smoked products possessed significantly higher levels of low- and high-molecular-weight PAHs, including benzo[a]pyrene. Sequential extractions of water, ethyl acetate, and hexane were performed to identify antimicrobial activity imparted by the traditional smoking process. No activity was observed in water or ethyl acetate extractions, whereas hexane extracts were inhibitory to Staphylococcus aureus, with more inhibition observed in fully smoked samples when compared with partially smoked samples. This study provides evidence that traditional smoke processing methods used by First Nations communities can provide value toward producing food products that have extended shelf lives, and protect against a prevalent common pathogen easily transmitted by humans to processed food through direct contact.

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Weihe, Thomas, Robert Wagner, Uta Schnabel, Mathias Andrasch, Yukun Su, Jörg Stachowiak, Heinz Jörg Noll, and Jörg Ehlbeck. "Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment." Foods 11, no. 21 (October 25, 2022): 3356. http://dx.doi.org/10.3390/foods11213356.

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The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

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Hunt, Karen, Marjorie Blanc, Avelino Álvarez-Ordóñez, and Kieran Jordan. "Challenge Studies to Determine the Ability of Foods to Support the Growth of Listeria monocytogenes." Pathogens 7, no. 4 (October 5, 2018): 80. http://dx.doi.org/10.3390/pathogens7040080.

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: Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare, but potentially fatal, disease, with a mortality rate of 20–30%. In general, European Regulations require the absence of L. monocytogenes in five samples of 25 g before the food has left the producer, but if the food has been demonstrated not to support the growth of L. monocytogenes, up to 100 cfu g-1 are allowed in the food (except for foods for infants or medical purposes) during its shelf-life under reasonably foreseeable storage conditions. It is important for food producers to determine if their food supports the growth of L. monocytogenes. The European Union Reference Laboratory for L. monocytogenes published a Technical Guidance document for conducting shelf-life studies on L. monocytogenes in ready-to-eat foods in June 2014. Primarily based on the EURL guidance document for conducting challenge studies, the ability of cheese (feta and soft goat’s milk cheese), cold-smoked salmon, coleslaw, and pork pate to support the growth of L. monocytogenes was determined using a starting inoculum of approximately 100 cfu g−1. The cheese and pork pate were incubated at 8 °C for 14 days; the smoked salmon was incubated at 6 °C for 5 days and 8°C for 9 days; and the coleslaw was incubated at 8 °C for 7 days and 12 °C for 14 days. The results showed that the smoked salmon and pork pate supported growth, while coleslaw and cheese did not. From this study, it is evident that there are factors in food other than pH, water activity, and total bacterial count (TBC) that can inhibit the ability of L. monocytogenes to grow in food.

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HAMMAD, ALI AHMED IBRAHIM, and TAREK MAHMOUD EL-MONGY. "SHELF-LIFE EXTENSION and IMPROVEMENT of the MICROBIOLOGICAL QUALITY of SMOKED SALMON BY IRRADIATION." Journal of Food Processing and Preservation 16, no. 5 (November 1992): 361–70. http://dx.doi.org/10.1111/j.1745-4549.1992.tb00215.x.

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Truelstrup Hansen, Lisbeth, Susanne Drewes Røntved, and Hans Henrik Huss. "Microbiological quality and shelf life of cold-smoked salmon from three different processing plants." Food Microbiology 15, no. 2 (April 1998): 137–50. http://dx.doi.org/10.1006/fmic.1997.0148.

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Matiucci, Marcos Antonio, Ana Paula Sartório Chambo, Jane Martha Graton Mikcha, Suzana Maria da Silva Réia, Kelly Cristina Vitorino, Lorena Batista de Moura, Andresa Carla Feihrmann, and Maria Luiza Rodrigues de Souza. "Elaboration of pâté using fish residues." Acta Veterinaria Brasilica 15, no. 3 (September 30, 2021): 209–19. http://dx.doi.org/10.21708/avb.2021.15.3.9421.

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Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.

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MATAMOROS, S., F. LEROI, M. CARDINAL, F. GIGOUT, F. KASBI CHADLI, J. CORNET, H. PRÉVOST, and M. F. PILET. "Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon." Journal of Food Protection 72, no. 2 (February 1, 2009): 365–74. http://dx.doi.org/10.4315/0362-028x-72.2.365.

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Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g−1, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8°C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.

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Bernardi, Cristian, Barbara Ripamonti, Anna Campagnoli, Simone Stella, and Patrizia Cattaneo. "Shelf-life of vacuum packed Alaskan, Scottish and Norwegian cold-smoked salmon available on the Italian market." International Journal of Food Science & Technology 44, no. 12 (December 2009): 2538–46. http://dx.doi.org/10.1111/j.1365-2621.2009.02081.x.

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Leroi, Francoise, Nathalie Arbey, Jean-Jacques Joffraud, and Frederique Chevalier. "Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon." International Journal of Food Science and Technology 31, no. 6 (December 1996): 497–504. http://dx.doi.org/10.1046/j.1365-2621.1996.00366.x.

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Bernardi, Cristian, Barbara Ripamonti, Simone Stella, Erica Tirloni, Carla Bersani, and Patrizia Cattaneo. "Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps." International Journal of Food Science & Technology 46, no. 10 (July 29, 2011): 2042–51. http://dx.doi.org/10.1111/j.1365-2621.2011.02715.x.

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Ivorra, Eugenio, Antonio J. Sánchez, Samuel Verdú, José M. Barat, and Raúl Grau. "Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images." Journal of Food Engineering 178 (June 2016): 110–16. http://dx.doi.org/10.1016/j.jfoodeng.2016.01.008.

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Cloke, Jonathan, Katharine Evans, David Crabtree, Annette Hughes, Helen Simpson, Jani Holopainen, Nina Wickstrand, and Mikko Kauppinen. "Evaluation of the Thermo Scientific™ SureTect™ Listeria species Assay." Journal of AOAC INTERNATIONAL 97, no. 2 (March 1, 2014): 521–38. http://dx.doi.org/10.5740/jaoacint.13-317.

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Abstract The Thermo Scientific™ SureTect™ Listeria species Assay is a new real-time PCR assay for the detection of all species of Listeria in food and environmental samples. This validation study was conducted using the AOAC Research Institute (RI) Performance Tested MethodsSM program to validate the SureTect Listeria species Assay in comparison to the reference method detailed in International Organization for Standardization 11290-1:1996 including amendment 1:2004 in a variety of foods plus plastic and stainlesssteel. The food matrixes validated were smoked salmon, processed cheese, fresh bagged spinach, cantaloupe, cooked prawns, cooked sliced turkey meat, cooked sliced ham, salami, pork frankfurters, and raw ground beef. All matrixes were tested by Thermo Fisher Scientific, Microbiology Division, Basingstoke, UK. Inaddition, three matrixes (pork frankfurters, fresh bagged spinach, and stainless steel surface samples) were analyzed independently as part of the AOAC-RI-controlled independent laboratory study by the University of Guelph, Canada. Using probability of detection statistical analysis, a significant difference infavour of the SureTect assay was demonstrated between the SureTect and reference method for high level spiked samples of pork frankfurters, smoked salmon, cooked prawns, stainless steel, and low-spiked samples of salami. For all other matrixes, no significant difference was seen between the two methods during the study. Inclusivity testing was conducted with 68 different isolates of Listeria species, all of which were detected by the SureTect Listeria species Assay. None of the 33 exclusivity isolates were detected by the SureTect Listeria species Assay. Ruggedness testing was conducted to evaluate the performance of the assay with specific method deviations outside of the recommended parameters open to variation, which demonstrated that the assay gave reliable performance. Accelerated stability testing was additionally conducted, validating the assay shelf life.

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Montiel, Raquel, María C. Cabeza, Daniel Bravo, Pilar Gaya, Isabel Cambero, Juan A. Ordóñez, Manuel Nuñez, and Margarita Medina. "A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics." Food and Bioprocess Technology 6, no. 11 (September 5, 2012): 3177–85. http://dx.doi.org/10.1007/s11947-012-0954-y.

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LEONG, DARA, AVELINO ALVAREZ-ORDÓÑEZ, SARAH ZAOUALI, and KIERAN JORDAN. "Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland." Journal of Food Protection 78, no. 12 (December 1, 2015): 2184–90. http://dx.doi.org/10.4315/0362-028x.jfp-15-233.

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Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but life-threatening disease primarily affecting immunocompromised individuals. The aim of this study was to determine the prevalence of L. monocytogenes in the seafood processing industry in the Republic of Ireland. The occurrence of L. monocytogenes was determined by regular sampling of both food samples and processing environment swabs at eight seafood processing facilities over two calendar years. All samples were analyzed by the International Organization for Standardization 11290-1 standard method, and the isolates were characterized by PCR, pulsed-field gel electrophoresis, serotyping, and the occurrence of some genes related to survival under stress (SSI-1, Tn6188, and bcrABC). A prevalence of 2.5% in 508 samples (433 environmental swabs and 75 food samples) was found. From the isolates obtained, eight different pulsed-field gel electrophoresis profiles were identified, two occurring in more than one facility and one occurring in food and the environment. Five of the eight pulsotypes identified contained at least one of the three stress survival–related genes tested. The tolerance of the isolates to benzalkonium chloride, a representative quaternary ammonium compound, was also examined and ranged from 5.5 ± 0.5 to 8.5 ± 0.5 ppm of benzalkonium chloride. To evaluate the ability of smoked salmon to support the growth of L. monocytogenes, including the T4 widespread pulsotype that was isolated, a challenge test was performed on cold-smoked salmon obtained from two separate producers. The results showed clearly that both types of smoked salmon supported the growth of L. monocytogenes. Although occurrence of L. monocytogenes on seafood was low, this study showed that the smoked salmon used in this study can support the growth of L. monocytogenes; therefore, vigilance is required in the processing facilities to reduce the associated risk.

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Vermeulen, A., F. Devlieghere, A. De Loy-Hendrickx, and M. Uyttendaele. "Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: A case study for smoked salmon." International Journal of Food Microbiology 145, no. 1 (January 31, 2011): 176–85. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.12.008.

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MIDELET-BOURDIN, GRAZIELLA, ANNIE BEAUFORT, FRANÇOISE LEROI, MIREILLE CARDINAL, SYLVIE RUDELLE, GUYLAINE LELEU, STEPHANIE COPIN, and PIERRE MALLE. "Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon." Journal of Food Protection 71, no. 11 (November 1, 2008): 2198–207. http://dx.doi.org/10.4315/0362-028x-71.11.2198.

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Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed on receipt at the laboratory, 9 products of the same batch were stored for 10 days at 4°C, which was followed by 18 days at 8°C (control), 12 products were superchilled for 14 days at −2°C, and 12 other products were superchilled for 28 days at −2°C and then stored under the same conditions as the control was stored. L. monocytogenes was detected in 7% of the 40 batches analyzed immediately after receipt at the laboratory. L. monocytogenes prevalence was similar (approximately 25%) throughout the storage at 4 and 8°C, both in control and super-chilled products at −2°C for 14 days. After superchilling for 28 days at −2°C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0°C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8°C in products superchilled 28 days at −2°C than in control products or in products superchilled for 14 days. Serotype 1/2a-3a and nine genetic groups were identified and found throughout the storage scenario. At the end of shelf life, sensory characteristics of products superchilled for 28 days at −2°C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.

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Rhoades, Jonathan, Vilelmini Katsouda, Sevasti Matsia, Konstantinos Rogkotis, Stella Taousani, Nonna Kiriazidi, Athanasios Salifoglou, and Eleni Likotrafiti. "Antimicrobial Activity of Cobalt (II)-Citrate against Common Foodborne Pathogens and Its Potential for Incorporation into Food Packaging Material." Applied Sciences 12, no. 21 (October 26, 2022): 10855. http://dx.doi.org/10.3390/app122110855.

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Novel antimicrobial compounds can be added to foods directly or incorporated into packaging materials in order to improve food safety and shelf life. One such potential antimicrobial compound is the bioinorganic complex Co(II)-citrate (NH4)4[Co(C6H5O7)2] (Co-cit). Its antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa was investigated in solution, both alone and in combination with existing preservatives. The antimicrobial activity of poly(lactic acid) films (PLA) with incorporated Co-cit (23.3% w/w) against L. monocytogenes was determined using culture medium and model foods (slices of turkey ham and smoked salmon). In nutrient broth, without preservatives, all four bacteria were significantly (p < 0.05) inhibited by 0.5 mM Co-cit, and L. monocytogenes and P. aeruginosa were the most sensitive. The addition of preservatives to the broth increased the antimicrobial activity of Co-cit in many cases, but not in a way that was consistent between the different bacteria investigated and was likely due to additional physiological stress exerted on the cells rather than any effect on the activity of the Co-cit itself. PLA films with Co-cit were bacteriostatic against L. monocytogenes on artificial media and on foods. However, in the latter case, the PLA film itself was the main contributor to the inhibition. Composite PLA-(Co-cit) films exhibited antimicrobial activity against foodborne bacteria and have potential application as active packaging materials to enhance food safety.

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MARKLINDER, I. M., M. LINDBLAD, L. M. ERIKSSON, A. M. FINNSON, and R. LINDQVIST. "Home Storage Temperatures and Consumer Handling of Refrigerated Foods in Sweden." Journal of Food Protection 67, no. 11 (November 1, 2004): 2570–77. http://dx.doi.org/10.4315/0362-028x-67.11.2570.

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The lack of data on consumer refrigeration temperatures and storage times limits our ability to assess and manage risks associated with microbial hazards. This study addressed these limitations by collecting data on temperatures and storage handling practices of chilled foods. Consumers from 102 households in Uppsala, Sweden, were instructed to purchase seven food items (minced meat, fresh herring fillets, soft cheese, milk, sliced cooked ham, vacuum-packed smoked salmon, and ready-to-eat salad) and to store them using their normal practices. They were interviewed the next day, and food temperatures were measured. In general, there were no significant relations between temperature and characteristics of the respondents (e.g., sex, age, education, age of the refrigerator). Mean storage temperatures ranged from 6.2°C for minced meat to 7.4°C for ready-to-eat salad. Maximum temperatures ranged from 11.3 to 18.2°C. Data were not significantly different from a normal distribution, except for ready-to-eat salad, although distributions other than the normal fitted data better in most cases. Five percent to 20% of the food items were stored at temperatures above 10°C. Most respondents knew the recommended maximum temperature, but less than one fourth claimed to know the temperature in their own refrigerator. Practical considerations usually determined where food was stored. For products with a long shelf life, stated storage times were different for opened and unopened packages. The current situation might be improved if consumers could be persuaded to use a thermometer to keep track of refrigerator temperature.

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SÖDERQVIST, KARIN, SUSANNE THISTED LAMBERTZ, IVAR VÅGSHOLM, and SOFIA BOQVIST. "Foodborne Bacterial Pathogens in Retail Prepacked Ready-to-Eat Mixed Ingredient Salads." Journal of Food Protection 79, no. 6 (June 1, 2016): 978–85. http://dx.doi.org/10.4315/0362-028x.jfp-15-515.

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ABSTRACT Prepacked ready-to-eat mixed ingredient salads (RTE salads) are readily available whole meals that include a variety of ingredients such as raw vegetables, cooked meat, and pasta. As part of a trend toward healthy convenience foods, RTE salads have become an increasingly popular product among consumers. However, data on the incidence of foodborne pathogens in RTE salads are scarce. In this study, the microbiological safety of 141 RTE salads containing chicken, ham, or smoked salmon was investigated. Salad samples were collected at retail and analyzed using standard methods for Listeria monocytogenes, Shiga toxin–producing Escherichia coli (STEC), pathogenic Yersinia enterocolitica, Salmonella, and Campylobacter spp. L. monocytogenes was isolated from two (1.4%) of the RTE salad samples. Seven (5.0%) of the samples were positive for the ail gene (present in all human pathogenic Y. enterocolitica isolates) and three (2.1%) of the samples were positive for the Shiga toxin genes stx1 and/or stx2. However, no strains of pathogenic Y. enterocolitica or STEC were isolated. Thus, pathogens were found or suspected in almost 1 of 10 RTE salads investigated, and pathogenic bacteria probably are present in various RTE salads from retail premises in Sweden. Because RTE salads are intended to be consumed without heat treatment, control of the ingredients and production hygiene is essential to maintain consumer safety. The recommended maximum storage temperature for RTE salads varies among countries but can be up to 8°C (e.g., in Sweden). Even during a short shelf life (3 to 5 days), storage at 8°C can enable growth of psychrotrophs such as L. monocytogenes and Y. enterocolitica. The maximum storage temperature should therefore be reduced.

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Cloke, Jonathan, Carlos Leon-Velarde, Nathan Larson, Keron Dave, Katharine Evans, David Crabtree, Annette Hughes, et al. "Evaluation of the Thermo Scientific™ SureTect™ Listeria monocytogenes Assay." Journal of AOAC INTERNATIONAL 97, no. 1 (January 1, 2014): 133–54. http://dx.doi.org/10.5740/jaoacint.13-246.

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Abstract The Thermo Scientific™ SureTect™Listeria monocytogenes Assay is a new real-time PCR assay for the detection of Listeria monocytogenes in food and environmental samples. This assay was validated using the AOAC Research Institute (AOAC-RI) Performance Tested MethodsSM program in comparison to the reference method detailed in International Organization for Standardization 11290-1:1996, including Amendment 1:2004 with the following foods and food contact surfaces: smoked salmon, processed cheese, fresh bagged spinach, fresh cantaloupe, cooked prawns (chilled product), cooked sliced turkey meat (chilled product), ice cream, pork frankfurters, salami, ground raw beef meat (12% fat), plastic, and stainless steel. All matrixes were tested by Thermo Fisher Scientific, Microbiology Division, Basingstoke, UK. In addition, three matrixes (pork frankfurters, bagged lettuce, and stainless steel) were analyzed independently as part of the AOAC-RI controlled laboratorystudy by the University of Guelph, Canada. Using probability of detection (POD) statistical analysis, a significant difference was demonstrated between the candidate and reference methods for salami, cooked sliced turkey and ice cream in favor of the SureTect assay. For all other matrixes, no significant difference by POD was seen between the two methods during the study. Inclusivity and exclusivity testing was also conducted with 53 and30 isolates, respectively, which demonstrated that the SureTect assay was able to detect all serotypes of L. monocytogenes. None of the exclusivity isolates analyzed were detectedby the SureTect assay. Ruggedness testing was conducted to evaluate the performance of the assay with specific method deviations outside the recommended parameters open to variation, i.e., enrichment time and temperature and lysis temperature, which demonstrated that the assay gave reliable performance. Accelerated stability testing was alsoconducted, validating the assay shelf life.

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Teramura, Hajime, Gail Betts, Yi Chen, Michael Brodsky, and Yvonne Salfinger. "MC-Media Pad SA (Sanita-kun SA) for the Enumeration of Staphylococcus aureus in a Variety of Foods." Journal of AOAC INTERNATIONAL 101, no. 2 (March 1, 2018): 456–67. http://dx.doi.org/10.5740/jaoacint.17-0251.

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Abstract MC-Media Pad SA (formerly known as Sanita-kun SA) is a dry rehydratable film medium for the enumeration of Staphylococcus aureus. The performance of the method in a variety of foods was compared with that of ISO 6888-1:1999, Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique Using Baird–Parker Agar Medium. The validated matrixes included pastrami, a sliced cooked chicken roll, cooked prawns, cold-smoked salmon, pasta salad, sandwich spread, fresh uncooked pasta, infant cereal, custard, and raw-milk Brie cheese. In the matrix study, five replicates at each of three contamination levels were tested as paired test portions. Across all matrixes, the difference in mean log10 values ranged from –0.32 to 0.10, which was within the acceptable range of –0.50 to 0.50. Thus, all 10 matrixes met the acceptance criterion at all concentration levels. Further, only two matrixes, cooked prawns and raw-milk Brie cheese, had 95% confidence limits outside the –0.50 to 0.50 criterion, and these were at the lowest concentration level for each matrix. The candidate method sr varied from 0.03 to 0.22 log10 CFU/g. This compares favorably with the reference method SD, which ranged from 0.06 to 0.30 log10 CFU/g. The candidate and reference methods detected 51 of 53 inclusivity strains, with both methods not detecting the same two strains. The candidate method did not detect any of the 32 exclusivity strains, whereas the reference method did not detect 30 of the 32 exclusivity strains; the 2 strains detected by the reference method were S. delphini and S. hyicus, both developing atypical colonies on Baird–Parker plates. The product consistency study demonstrated no significant difference between lots of product and supported the 1 year shelf life. Robustness testing yielded no significant differences when small variations were made in sample volume, incubation temperature, and incubation time. Thus, the data show equivalent or better performance of the Sanita-kun SA/MC-Media Pad SA method compared with the International Organization for Standardization reference method, in support of AOAC Performance Tested MethodSM certification.

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Rakhmayeni, Dyah Ayu, Tatty Yuniarti, and Sukarno Sukarno. "Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life." Jurnal Ilmiah Perikanan dan Kelautan 12, no. 2 (September 30, 2020): 315. http://dx.doi.org/10.20473/jipk.v12i2.20790.

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Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

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Rieuwpassa, Fredrik, Imelda K. Savitri, and Yolanda M. T. N. Apituley. "USAHA PERBAIKAN TEKNOLOGI PENGOLAHAN IKAN CAKALANG (Katsuwonus pelamis ) ASAR DI KOTA AMBON." Jurnal Pangan Gizi dan Kesehatan 2, no. 2 (October 1, 2010): 245–51. http://dx.doi.org/10.51556/ejpazih.v2i2.90.

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The aim of the research is to know the impact of using production instruments that fulfil the sanitation and hygiene standard, the application of vacuum packing to the quality and preservation of smoked skipjack as well as the variation of shape. The research is done by using a participatory method which means that those processors and smoked fish seller were urged to participate actively in this research. Participate actively means that both processors, as well as smoked fish sellers, apply sanitation and hygiene aspects in the whole production process. not only when the research was performed but will continue in the production process based on their awareness and willingness. The shelf life of smoked skipjack is 4 (four) days at room temperature (27 – 300C) with organoleptic 6, TPC 1.0 x 105 and TVB 160 mgN%. Meanwhile, in chilling temperature (50C), the shelf life of the product is 10 (ten) days with organoleptic 6 and TPC 2.1 x 105. Compared to the research before undertaken by Savitri and Apituley (2006), the shelf life of smoked skipjack produced by the producers in Hative was 2 (two) days in room temperature (27 – 300C) with organoleptic 6 and TPC 2.6 x 105.

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Puke, Santa, and Ruta Galoburda. "Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats." Rural Sustainability Research 46, no. 341 (December 1, 2021): 22–30. http://dx.doi.org/10.2478/plua-2021-0014.

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Abstract Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

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Abu-Tor,, EL-S. "QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS." Journal of Food and Dairy Sciences 27, no. 10 (October 1, 2002): 6847–61. http://dx.doi.org/10.21608/jfds.2002.256866.

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Khemakhem, Ibtihel, Ana Fuentes, María Jesús Lerma-García, Mohamed Ali Ayadi, Mohamed Bouaziz, and José Manuel Barat. "Olive leaf extracts for shelf life extension of salmon burgers." Food Science and Technology International 25, no. 2 (August 27, 2018): 91–100. http://dx.doi.org/10.1177/1082013218795816.

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In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

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Olusola, Sunday Emmanuel. "Influence of smoking and natural preservatives on shelf – life and microbial quality of Clarias gariepinus during storage." Ife Journal of Science 23, no. 1 (May 3, 2021): 145–51. http://dx.doi.org/10.4314/ijs.v23i1.14.

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This study investigated the shelf – life and microbial quality of smoked Clarias gariepinus using Onion Bulb (OB), Holy Basil (HB) and Turmeric Rhizome (TR) as preservatives during 56 days storage. Sixteen C. gariepinus (1- 1.5kg) were distributed to four experimental containers: Control, TR2, OB3, and HB4 and the experiment were carried out in triplicates. Clarias gariepinus were smoked in a smoking kiln at 40o C- 60o C and 120-150 C for 6 and 18 hours respectively. Biochemical parameters, organoleptic assessment, and microbial analysis were carried out. Data were analyzed using ANOVA at P= 0.05. The result showed that the crude protein of C. gariepinus washigher in the treated groups compared to the control. Also, the result shows that the biochemical parameters, organoleptic assessment and the microbial loads in smoked C. gariepinus were reduced in the OB, HB, and TR than the control at 1 day, 28 days and 56 days storage respectively. It can be concluded that the natural plants may enhance the shelf life, consumer acceptability, and inhibit the growth of the microbial pathogen in smoked fish. Keywords: Catfish, Onion bulb, Holy basil, Microbial loads, Turmeric, Preservatives

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Moiseeva, Nataliya, and Oleg Motovilov. "Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product." Food Industry 5, no. 1 (March 17, 2020): 44–49. http://dx.doi.org/10.29141/2500-1922-2020-5-1-5.

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The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.

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Dawson, Paul, Wesam Al-Jeddawi, and Nanne Remington. "Effect of Freezing on the Shelf Life of Salmon." International Journal of Food Science 2018 (August 12, 2018): 1–12. http://dx.doi.org/10.1155/2018/1686121.

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Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

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Bormon, Anjoly, Subhash Chandra Chakraborty, Md Abul Mansur, and Mst Prianka Jahan. "Comparative Study of Quality Aspects and Shelf Life of Salted and Unsalted Smoked Products From Spotted Snakehead (Channa Punctatus) at Various Storage Conditions." Research in Agriculture Livestock and Fisheries 7, no. 2 (September 1, 2020): 303–10. http://dx.doi.org/10.3329/ralf.v7i2.48873.

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This study was conducted to prepare and evaluate the quality and shelf life ofsmoked spotted snakehead, taki (Channapunctatus) stored at ambient temperature(30-35ºC) and refrigeration temperature (4ºC) after treating with no salt (T1) and 20%salt (T2). Sensory assessment, initial and final proximate analysis, TVB-N value andmicrobial analysis (SPC) were carried out for the smoked products stored for differentstorage periods. According to sensory assessment, smoked taki remained inacceptable condition for 4 and 6 days in T1 and T2, respectively while stored atambient temperature. However, at refrigeration temperature, smoked taki remained inacceptable condition for 59 and 74 days in T1 and T2, respectively. Biochemicalassessment of smoked product showed that protein, lipid and ash content increaseddue to significant loss of moisture during smoking of fish. No appreciable changes inproximate composition were observed for any of the two storage conditions. Valuesof TVB-N content of T1 showed rapid increase in comparison to T2 during storage.Microbial load (SPC) of smoked fish decreased due to the smoking processcompared to the initial microbial load of fresh fishes but increased with the increaseof storage period. Considering all the quality parameters it was found that smokedfish in treatment T2 maintained its excellent quality and longer shelf-life in bothstorage conditions than treatment T1. Res. Agric., Livest. Fish.7(2): 303-310, August 2020

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Berketova, L., and D. Korotkovа. "Northern Ethnic Groups Unusual Dishes." Bulletin of Science and Practice 7, no. 2 (February 15, 2021): 227–36. http://dx.doi.org/10.33619/2414-2948/63/22.

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As you know, the formation of the diet of various peoples of the world is influenced by many factors: first of all, geographical location and climate, which determines the consumption of certain types of fruits, plants, and animals. This formed the people’s features in the development and structure of the body and led to differences in health. The article provides information about the food traditions of the northern ethnic groups. The “northern” type of metabolism requires the predominance of protein and fat components in the diet. Studies show that people who came to the Far North from the middle latitudes, their need for protein increased by 16%, in fat by 42%, in carbohydrates decreased by 40%. Food rich in fat and high in calories allows you to saturate the body and give it the necessary amount of energy without increasing the volume of food consumption. Meat products: deer meat, game, meat of large marine animals: walruses, seals, whales. Pinniped meat per 100 g contains 24.5 g of protein and 113 kcal. It is also rich in potassium, sodium and phosphorus, vitamins A, B2 and other compounds. An important role in the life of Northern peoples is played by berries: cranberries and cloudberries, which contain dietary fiber (2.5 g and 6.3 g), vitamins B2 (0.02 mg and 0.07 mg), C (15 mg and 29 mg), E (1 mg and 1.5 mg), magnesium (7 mg and 29 mg), calcium (25 mg and 15 mg), phosphorus (16 mg and 29 mg), potassium (90 mg and 180 mg). Wild sorrel, wild cherry, lichen and other herbs are widely used in food and medicine and contain a complex of enzymes, vitamins, fat, and organic acids. The main product is sea and river fish: whitefish, white salmon, tugun, arctic cisco and others. Fish is served in dried, boiled, smoked, salted, frozen or baked types, usually without a side dish, which is not so common in the North, most often it is replaced by berries or roots. In winter, stroganina is a delicacy. Dried fish also goes into flour, which is used to make soup, bake bread, or mix with berries. The article presents information on such dishes as ngaibat, kanyga, “blood soup”, kopal’khen or kymgyt, kiviak, akutaq and others.

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BĒRZIŅŠ, AIVARS, MARGARITA TERENTJEVA, and HANNU KORKEALA. "Prevalence and Genetic Diversity of Listeria monocytogenes in Vacuum-Packaged Ready-to-Eat Meat Products at Retail Markets in Latvia." Journal of Food Protection 72, no. 6 (June 1, 2009): 1283–87. http://dx.doi.org/10.4315/0362-028x-72.6.1283.

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Nine groups of different retail ready-to-eat vacuum-packaged meat products from 10 Baltic meat processing plants were analyzed for presence and numbers of Listeria monocytogenes at the end of shelf life. A total of 38 (18%) of 211 samples tested positive for L. monocytogenes serotype 1/2a (88%) or 1/2c (12%). The prevalence of L. monocytogenes in cold-smoked, sliced, vacuum-packaged beef and pork products (42%) was significantly higher than in cooked, sliced, vacuum-packaged meat products (0.8%) (P < 0.001). Enumeration of L. monocytogenes showed that 84% of the positive samples contained <100 CFU/g upon expiry of product shelf life. The numbers of L. monocytogenes exceeded 100 CFU/g only in cold-smoked, sliced, vacuum-packaged beef products. Identical pulsed-field gel electrophoresis types were recovered from different production lots of cold-smoked vacuum-packaged beef and pork products produced by the same meat processing plant, demonstrating L. monocytogenes contamination as a recurrent problem within one meat processing plant.

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Chen, Sheng Jun, Lai Hao Li, Chang Hu Xue, Xian Qing Yang, Yan Yan Wu, Shu Xian Hao, Jian Wei Cen, and Bo Qi. "Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets." Advanced Materials Research 393-395 (November 2011): 717–23. http://dx.doi.org/10.4028/www.scientific.net/amr.393-395.717.

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In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

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Ivanova, Raisa, Vladimir Semenov, Gennady Larionov, Ekaterina Kashanova, and Natalia Mardarieva. "The effect of brine components on the quality and yield of smoked-boiled delicatessen products." BIO Web of Conferences 51 (2022): 04009. http://dx.doi.org/10.1051/bioconf/20225104009.

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Domestic producers use multicomponent brines for the production of delicatessen products. The composition of which includes a wide range of ingredients and food additives. The use of multicomponent brines is associated with the need to regulate biochemical processes in raw materials to improve marketability of finished products. The purpose of our research was to select the optimal percentage of brine introduction, to identify the effect of brine components on the quality of manufactured products and on the shelf life of finished products in vacuum packaging. The injection parameters, pressure, speed are set, optimal massage modes and the total operating time of the meat massager for the production of smoked-boiled products: carbonade and “meat nut” are selected. The output of finished products and the shelf life of smoked and boiled products in vacuum packaging in the refrigerator are also determined.

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Saha, Srebash, Md Haider, and Subhash Chakraborty. "Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures." Journal of Advanced Biotechnology and Experimental Therapeutics 6, no. 1 (2023): 184. http://dx.doi.org/10.5455/jabet.2023.d117.

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Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers’ preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life.

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El-Obeid, Tahra, Hany M. Yehia, Hercules Sakkas, Louisa Lambrianidi, Maria I. Tsiraki, and Ioannis N. Savvaidis. "Shelf-life of smoked eel fillets treated with chitosan or thyme oil." International Journal of Biological Macromolecules 114 (July 2018): 578–83. http://dx.doi.org/10.1016/j.ijbiomac.2018.03.125.

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Wang, Qiang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, and Baohua Kong. "Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs." Foods 11, no. 4 (February 16, 2022): 559. http://dx.doi.org/10.3390/foods11040559.

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The effects of modified atmosphere packaging (MAP) with various CO2 concentrations on the bacterial community and shelf-life of smoked chicken legs during 25 d of storage at 4 °C were evaluated herein. Four treatments were stored in pallets (PAL) and MAP under 20% (M20), 60% (M60), and 100% (M100) CO2, respectively. The results indicated that the MAP treatments provided the legs with higher redness and hardness and lower yellowness, luminance, and lipid oxidation, compared with the PAL treatment. In addition, the MAP treatments effectively inhibited the growth of viable bacteria, delayed bacterial spoilage, and extended the shelf-life of the samples. The M60 and M100 treatments had a better inhibition effect on bacteria. In terms of bacterial community, Carnobacterium, Pseudomonas, Brochothrix, and Lactococcus were the most predominant genera in the 25 d-stored MAP samples, with Carnobacterium maltaromaticum, Pseudomonas fragi, Shewanella baltica, and Lactococcus piscium being the dominant species. However, while the inhibition effects of the M60 and M100 treatments on the bacterial community at Day 25 were similar, the outer package of the M100 treatment collapsed. Overall, the M60 treatment may be a promising approach to improving the quality and extending the shelf-life of smoked chicken legs.

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Haryati, Kristina, and Nurlita Dianingsih. "Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura." JURNAL BIOLOGI PAPUA 13, no. 1 (April 1, 2021): 52–57. http://dx.doi.org/10.31957/jbp.1328.

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Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling and preservation to increase its shelf life. Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Papua, is still carried out traditionally with capital and small business scale so that the use of tools is still simple. The aim of this research was to study the proximate composition of smoked yellowfin fish, which were taken from different producers in Youtefa Market, Jayapura City, Papua. The analysis on smoked yellowfin fish applied of proximate analysis (moisture level, ash level, fat level, and protein level). The result of this research showed that the highest moisture level was EK.K sample with 67.17%. The highest value of ash level was EK.T1 sample with 8.15%. The highest of fat and protein level were EK.K sample, with 18.63% and 6.42%, respectively. Key words: Smoked yellowfin, proximate analysis.

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Sarmento, Cleonice Mendes Pereira, Eliane Colla, Cristiane Canan, Francieli Dalcanton, and Gláucia Maria Falcão de Aragão. "Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life." Semina: Ciências Agrárias 36, no. 6 (December 9, 2015): 3681. http://dx.doi.org/10.5433/1679-0359.2015v36n6p3681.

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The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

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Ekelemu, Jerimoth Kesena, Agatha Aramiche Nwabueze, Arnold Ebuka Irabor, and Nneka Jane Otuye. "Spicing: A means of improving organoleptic quality and shelf life of smoked catfish." Scientific African 13 (September 2021): e00930. http://dx.doi.org/10.1016/j.sciaf.2021.e00930.

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Anandh, M. Anna, and V. Lakshmanan. "Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature." Journal of Food Technology 8, no. 6 (June 1, 2010): 229–33. http://dx.doi.org/10.3923/jftech.2010.229.233.

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Heu, Min-Soo, Chan-Ho Park, Hyung-Jun Kim, Dong-Ho Lee, and Jin-Soo Kim. "Effects of a Gelatin Coating on the Shelf Life of Salmon." Fisheries and aquatic sciences 13, no. 2 (June 30, 2010): 89–95. http://dx.doi.org/10.5657/fas.2010.13.2.089.

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Moreno, Olga, Àgueda Gil, Lorena Atarés, and Amparo Chiralt. "Active starch-gelatin films for shelf-life extension of marinated salmon." LWT 84 (October 2017): 189–95. http://dx.doi.org/10.1016/j.lwt.2017.05.005.

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Perez-Won, Mario, Roberto Lemus-Mondaca, Carolina Herrera-Lavados, Juan E. Reyes, Teresa Roco, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, and Santiago P. Aubourg. "Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life." Foods 9, no. 3 (March 3, 2020): 273. http://dx.doi.org/10.3390/foods9030273.

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This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

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Journal articles on the topic 'Shelf-life of smoked salmon'

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