A Comparison between E-Beam irradiation and high-pressure treatment for cold-smoked salmon sanitation Shelf-life, colour, texture and sensory characteristics

The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1-4 kGy and high-pressure treatments at 450 MPa for 5-25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (a*), whereas high-pressure treatment resulted in a brighter (L*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon. © 2012 Springer Science+Business Media, LLC.

Bibliographic Details

Main Authors:	Montiel, R., Cabeza, M. C., Bravo, D., Gaya Sicilia, María Pilar, Cambero, I., Ordóñez, J. A., Núñez Gutiérrez, Manuel, Medina, M.
Format:	artículo biblioteca
Language:	English
Published:	Springer 2013
Subjects:	Cold-smoked salmon, E-beam radiation, High pressure, Colour, Texture,
Online Access:	http://hdl.handle.net/20.500.12792/2955 http://hdl.handle.net/10261/290456
Tags:	Add Tag No Tags, Be the first to tag this record!