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Shelf‐life of vacuum packed Alaskan, Scottish and Norwegian cold‐smoked salmon available on the Italian market
Author(s) -
Bernardi Cristian,
Ripamonti Barbara,
Campagnoli Anna,
Stella Simone,
Cattaneo Patrizia
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02081.x
Subject(s) - food spoilage , shelf life , food science , tbars , thiobarbituric acid , chemistry , vacuum packing , biology , bacteria , biochemistry , genetics , oxidative stress , lipid peroxidation
Summary Fourteen vacuum packed cold smoked salmon products of different origin purchased in Italian retail were analysed at about half shelf‐life (HSL) and at the expiry date (ED). On ED, eight on fourteen samples had concentration of total volatile basic nitrogen (TVBN) indicating spoilage (values >40 mg N/100 g and up to 71.3 mg N/100 g) and only five samples were not rancid (thiobarbituric acid reactive substances, TBARS <8 nmol/g). Total psychrotrophic count (TPC) at HSL was acceptable (<10 6 CFU/g) in most samples; at ED, in 13 samples, TPC was very high (range 1.2 × 10 6 – 6.0 × 10 8 CFU/g) and Lactobacilli were the most representative bacteria. No pathogens were detected. Significant negative differences in declared weight (over 8%) were determined in nine samples. The two months shelf‐life attributed to smoked salmon marketed in Italy proved to be, generally, too long and the consumer is at risk to buy a product in early stage of spoilage.