Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were...
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Online Access: | https://hdl.handle.net/11250/2648277 https://doi.org/10.1111/1750-3841.14852 |
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/2648277 2023-05-15T18:09:58+02:00 Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere Abel, Nanna Louise Rotabakk, Bjørn Tore Rustad, Turid Ahlsen, Vidar B Lerfall, Jørgen 2019 application/pdf https://hdl.handle.net/11250/2648277 https://doi.org/10.1111/1750-3841.14852 eng eng Wiley Journal of Food Science. 2019, 84 (12), 3364-3372. urn:issn:0022-1147 https://hdl.handle.net/11250/2648277 https://doi.org/10.1111/1750-3841.14852 cristin:1760925 3364-3372 84 Journal of Food Science 12 Peer reviewed Journal article 2019 ftntnutrondheimi https://doi.org/10.1111/1750-3841.14852 2020-03-25T23:32:27Z Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low‐temperature treatment (40, 50, or 60 °C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4 °C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag‐phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50 °C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing. acceptedVersion Locked until 11.11.2020 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/1750-3841.14852]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. " Article in Journal/Newspaper Salmo salar NTNU Open Archive (Norwegian University of Science and Technology) Journal of Food Science 84 12 3364 3372 |
institution |
Open Polar |
collection |
NTNU Open Archive (Norwegian University of Science and Technology) |
op_collection_id |
ftntnutrondheimi |
language |
English |
description |
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low‐temperature treatment (40, 50, or 60 °C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4 °C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag‐phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50 °C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing. acceptedVersion Locked until 11.11.2020 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/1750-3841.14852]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. " |
format |
Article in Journal/Newspaper |
author |
Abel, Nanna Louise Rotabakk, Bjørn Tore Rustad, Turid Ahlsen, Vidar B Lerfall, Jørgen |
spellingShingle |
Abel, Nanna Louise Rotabakk, Bjørn Tore Rustad, Turid Ahlsen, Vidar B Lerfall, Jørgen Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
author_facet |
Abel, Nanna Louise Rotabakk, Bjørn Tore Rustad, Turid Ahlsen, Vidar B Lerfall, Jørgen |
author_sort |
Abel, Nanna Louise |
title |
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
title_short |
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
title_full |
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
title_fullStr |
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
title_full_unstemmed |
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere |
title_sort |
physiochemical and microbiological quality of lightly processed salmon (salmo salar l.) stored under modified atmosphere |
publisher |
Wiley |
publishDate |
2019 |
url |
https://hdl.handle.net/11250/2648277 https://doi.org/10.1111/1750-3841.14852 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
3364-3372 84 Journal of Food Science 12 |
op_relation |
Journal of Food Science. 2019, 84 (12), 3364-3372. urn:issn:0022-1147 https://hdl.handle.net/11250/2648277 https://doi.org/10.1111/1750-3841.14852 cristin:1760925 |
op_doi |
https://doi.org/10.1111/1750-3841.14852 |
container_title |
Journal of Food Science |
container_volume |
84 |
container_issue |
12 |
container_start_page |
3364 |
op_container_end_page |
3372 |
_version_ |
1766182675542966272 |