Factors influencing the microbial quality of cold-smoked salmon strips
Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water-phase salt increase...
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Published in | Journal of food science Vol. 63; no. 2; pp. 356 - 358 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.03.1998
Institute of Food Technologists Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water-phase salt increased from 2% to 12% and water activity decreased from 0.98 to 0.85 during smoking and drying. Aerobic plate counts increased from 10(3)/g to 10(7)/g while coliform counts increased to 10(5)/g in strips from the manual smoker as a result of airborne contamination. Strips handled without gloves contained 10(5) Staphylococcus aureus/g. Sanitary handling and air quality control will enhance seafood safety while maintaining product quality attributes |
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Bibliography: | Q03 Q02 1999000909 ark:/67375/WNG-HTQ61CZ1-F ArticleID:JFDS356 istex:6117AB899B08B33217694F4E709CAB2D066A951E Presented as poster #26D–4 at the IFT Annual Meeting, New Orleans, LA, June 22–26, 1996. |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1998.tb15741.x |