			Home About us Contact

Salmon Products (salmon + products)

Distribution by Scientific Domains

Chemistry	75%

Selected Abstracts

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

JOURNAL OF SENSORY STUDIES, Issue 4 2006
DITTE MARIE BENEDIKTE GREEN-PETERSEN
ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [source]

Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon

JOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2004
R. Lakshmanan
Abstract Aims:, To evaluate the effect of high-pressure processing (HPP) on Listeria monocytogenes, microbial and chemical changes and shelf-life in chilled cold-smoked salmon (CSS). Methods and Results:, First, challenge tests with L. monocytogenes were carried out using HPP of the product at 0·1 (control), 150, 200 and 250 MPa. Secondly, storage trials with the naturally contaminated product and HPP at 0·1 (control) and 200 MPa were realized. Shelf-life, microbial changes and chemical changes were determined and existing predictive models and multiple compound quality indices evaluated. HPP with 250 MPa did not inactivate L. monocytogenes but significant lag phases of 17 and 10 days were observed at ca 5 and 10°C, respectively. HPP with 200 MPa had a marked effect on both colour and texture of CSS. Conclusions:, High-pressure processing was unable to prevent growth of L. monocytogenes or spoilage of chilled CSS. Existing mathematical models allowed growth rates of L. monocytogenes and shelf-life of samples without high-pressure treatments to be predicted. Significance and Impact of the Study:, High-pressure processing seems more appropriate for new types of salmon products than for a classical product like CSS where consumers expect specific quality attributes. [source]

Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose

JOURNAL OF FOOD SCIENCE, Issue 9 2005
Gudrun Olafsdottir
ABSTRACT: Quality changes of cold smoked salmon from 4 different smokehouses in Europe were monitored by a prototype gas-sensor array system, the FishNose. Samples were stored in different packaging (vacuum and Modified Atmosphere Packaging [MAP]) for up to 4 wk under controlled storage conditions at 5 °C and 10 °C. Quality criteria based on sensory attributes (sweet/sour, off, and rancid odor), and total viable counts and lactic acid bacteria counts were established and used for classification of samples based on the responses of the FishNose. The responses of the gas-sensors correlated well with sensory analysis of spoilage odor and microbial counts suggesting that they can detect volatile microbially produced compounds causing spoilage odors in cold-smoked salmon during storage. The system is therefore ideal for fast quality control related to freshness evaluation of smoked salmon products. Partial least squares (PLS) regression models based on samples from single producer showed better performance than a global model based on products from different producers to classify samples of different quality. [source]