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

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....