Shelf-life of vacuum packed Alaskan, Scottish and Norwegian cold-smoked salmon available on the Italian market

2009 ◽  
Vol 44 (12) ◽  
pp. 2538-2546 ◽  
Author(s):  
Cristian Bernardi ◽  
Barbara Ripamonti ◽  
Anna Campagnoli ◽  
Simone Stella ◽  
Patrizia Cattaneo
Keyword(s):  
Shelf Life ◽  
Smoked Salmon ◽  
Italian Market

scholarly journals Elaboration of pâté using fish residues

2021 ◽  
Vol 15 (3) ◽  
pp. 209-219
Author(s):  
Marcos Antonio Matiucci ◽  
Ana Paula Sartório Chambo ◽  
Jane Martha Graton Mikcha ◽  
Suzana Maria da Silva Réia ◽  
Kelly Cristina Vitorino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Lipid Content ◽  
Sensory Analysis ◽  
Nutritional Composition ◽  
Collagen Content ◽  
Fish Processing ◽  
Fish Waste ◽  
Smoked Salmon ◽  
Salmon Carcass

Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

2017 ◽  
Vol 80 (2) ◽  
pp. 271-278 ◽  
Author(s):  
Vicdalia Aniela Acciari ◽  
Marina Torresi ◽  
Luigi Iannetti ◽  
Silvia Scattolini ◽  
Francesco Pomilio ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Confidence Interval ◽  
Maximum Level ◽  
Restriction Enzymes ◽  
Pulsed Field Gel Electrophoresis ◽  
Strain Characterization ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Italian Market ◽  
Different Levels

ABSTRACT Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes, with 26 samples (3.3%, 95% confidence interval 2.3 to 4.8%) at levels >100 CFU/g. The maximum level of contamination was 1.3 ×106 CFU/g. The differences in the level of contamination of smoked fish between countries (χ2 = 91.54, P < 0.05) and manufacturers (χ2 = 193.22, P < 0.05) were significant. The frequency of detection for products from different manufacturing premises ranged from 0 to 76.9%. Serotyping by serological agglutination revealed that the main serotypes detected were 1/2a (65.3%) and 1/2b (22.4%). Pulsed-field gel electrophoresis typing with restriction enzymes AscI and ApaI yielded 36 pulsotypes from 144 isolates, clustering into 17 groups. Eight main pulsotypes accounted for 70.8% of the isolates. Three of the main pulsotypes were exclusively from products of a single manufacturer. In general, products from the same manufacturer showed genetic homogeneity, with one strongly prevalent pulsotype. Different manufacturers usually showed very different levels of contamination of the final product, confirming the importance of the management of process hygiene for controlling L. monocytogenes contamination.

Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps

2011 ◽  
Vol 46 (10) ◽  
pp. 2042-2051 ◽  
Author(s):  
Cristian Bernardi ◽  
Barbara Ripamonti ◽  
Simone Stella ◽  
Erica Tirloni ◽  
Carla Bersani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Smoked Salmon

Microbiological quality and shelf life of cold-smoked salmon from three different processing plants

1998 ◽  
Vol 15 (2) ◽  
pp. 137-150 ◽  
Author(s):  
Lisbeth Truelstrup Hansen ◽  
Susanne Drewes Røntved ◽  
Hans Henrik Huss
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Smoked Salmon ◽  
Processing Plants ◽  
Quality And Shelf Life

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

2009 ◽  
Vol 72 (2) ◽  
pp. 365-374 ◽  
Author(s):  
S. MATAMOROS ◽  
F. LEROI ◽  
M. CARDINAL ◽  
F. GIGOUT ◽  
F. KASBI CHADLI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Smoked Salmon ◽  
Seafood Products ◽  
Challenge Tests ◽  
Leuconostoc Gelidum

Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g−1, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8°C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.

Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

2008 ◽  
Vol 71 (11) ◽  
pp. 2198-2207 ◽  
Author(s):  
GRAZIELLA MIDELET-BOURDIN ◽  
ANNIE BEAUFORT ◽  
FRANÇOISE LEROI ◽  
MIREILLE CARDINAL ◽  
SYLVIE RUDELLE ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Genetic Groups ◽  
Smoked Salmon ◽  
Spoilage Bacteria ◽  
Serotype 1 ◽  
Sensory Qualities

Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed on receipt at the laboratory, 9 products of the same batch were stored for 10 days at 4°C, which was followed by 18 days at 8°C (control), 12 products were superchilled for 14 days at −2°C, and 12 other products were superchilled for 28 days at −2°C and then stored under the same conditions as the control was stored. L. monocytogenes was detected in 7% of the 40 batches analyzed immediately after receipt at the laboratory. L. monocytogenes prevalence was similar (approximately 25%) throughout the storage at 4 and 8°C, both in control and super-chilled products at −2°C for 14 days. After superchilling for 28 days at −2°C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0°C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8°C in products superchilled 28 days at −2°C than in control products or in products superchilled for 14 days. Serotype 1/2a-3a and nine genetic groups were identified and found throughout the storage scenario. At the end of shelf life, sensory characteristics of products superchilled for 28 days at −2°C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.

Listeria monocytogenes in Fish Products

1991 ◽  
Vol 54 (12) ◽  
pp. 922-924 ◽  
Author(s):  
J. M. FARBER
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Health Hazard ◽  
Fish Products ◽  
Limited Sampling ◽  
Smoked Salmon ◽  
Low Levels

A limited sampling of fish products at both the wholesale and retail levels demonstrated that ready-to-eat fish products such as shrimp and smoked salmon are often contaminated with Listeria monocytogenes. This study shows that growth of the organism at 4°C occurred on artificially inoculated cooked crabmeat, lobster, shrimp, and smoked salmon. The organism generally grew better on crab and lobster. L. monocytogenes was also observed to multiply slowly on naturally contaminated shrimp. Given the low levels of L. monocytogenes found on cooked fish products and their relatively short shelf life, unless these products are temperature abused, Listeria contaminated fish should not represent a serious health hazard.

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