A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics

• Published in: Food and bioprocess technology Vol. 6; no. 11; pp. 3177 - 3185
• Main Authors: Montiel, Raquel, Cabeza, María C., Bravo, Daniel, Gaya, Pilar, Cambero, Isabel, Ordóñez, Juan A., Nuñez, Manuel, Medina, Margarita
• Format: Journal Article
• Language: English
• Published: Boston Springer US 01.11.2013; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold storage; Cold treatment; Curing; Electron beams; Electron irradiation; Flavor; Flavors; Food Science; Irradiation; Microorganisms; Odor; Olfactory preferences; Original Paper; Pressure; Pressurization; Salmon; Sanitation; Sensory evaluation; Sensory properties; Shear strength; Shelf life; E-beam radiation; Texture; Cold-smoked salmon; High pressure; Colour
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-012-0954-y

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.