Premium
SHELF‐LIFE EXTENSION and IMPROVEMENT of the MICROBIOLOGICAL QUALITY of SMOKED SALMON BY IRRADIATION
Author(s) -
HAMMAD ALI AHMED IBRAHIM,
ELMONGY TAREK MAHMOUD
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00215.x
Subject(s) - food science , mesophile , irradiation , shelf life , chemistry , food preservation , population , cold storage , biology , bacteria , horticulture , physics , nuclear physics , genetics , demography , sociology
Cold‐smoked salmon locally available was irradiated at 2 and 4 kGy. Irradiated and unirradiated samples were stored at refrigeration temperature (2‐3C). Microbiological and sensory qualities were studied immediately after irradiation and during storage. Irradiation at 2 kGy caused a great reduction in all the tested microbial population, thus improving the hygienic quality of smoked salmon to meet the microbiological limits for the top‐grade quality. Moreover, irradiated samples at 4 kGy were free from coliform bacteria, fecal streptococci and Staph. aureus over the entire storage period. Unirradiated samples reached the maximum accepted mesophilic plate count after only one month of storage, while those irradiated at 2 and 4 kGy reached this level after 3 and 4 months, respectively. No differences in sensory qualities were found by the taste panel between unirradiated samples and those irradiated at 2 Kgy, but they observed a distinct loss in normal cherry red color of the samples irradiated at 4 kGy.