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Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips
Author(s) -
HIMELBLOOM B.H.,
CRAPO C.A.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15741.x
Subject(s) - food science , salt water , strips , plate count , environmental science , toxicology , biology , environmental engineering , materials science , composite material , genetics , bacteria
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.