Open AccessCRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING
Author(s) -
Cristian Bernardi,
B. Ripamonti,
M.A. Marzano,
P. Cattaneo
Publication year - 2011
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2011.1s.145
Subject(s) - listeria monocytogenes , food science , raw material , smoked fish , environmental science , chemistry , biology , fishery , fish <actinopterygii> , ecology , bacteria , genetics
The aim of the paper was to summarize the critical aspects in the processing of smoked salmon scraps as resulted from seven different lots of samples through microbiological and chemical-physical analysis. Results demonstrate that this product has very variable salt content, high microbial counts influencing the shelf-life, rancidity problems depending on the raw material and is heavily contaminated by Listeria monocytogenes