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Astruc T, Vénien A, Clerjon S, Favier R, Loison O, Mirade PS, Portanguen S, Rouel J, Lethiec M, Germond A. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Heliyon 2022; 8:e11245. [PMID: 36353182 PMCID: PMC9637810 DOI: 10.1016/j.heliyon.2022.e11245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/13/2022] [Accepted: 10/20/2022] [Indexed: 11/13/2022] Open
Abstract
Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt. After 6 h of salting, all the fillets were smoked. At each step of the process, quality was evaluated using instrumental measurements (pH, color, texture, water content, salt content, aw), and lipid distribution was visualized by MRI. Mixed-salted fillets had a higher salt content than dry-salted fillets and variability in salt distribution was dependent on the salting process. However, these variations had no effect on pH, color or texture, which showed similar values regardless of salting method. Fatty areas had a lower salt content due to slower diffusion of aqueous salt solutions through them. Mixed salting speeds up the salting of the muscle without significantly affecting the quality traits of the salmon fillet.
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Affiliation(s)
- Thierry Astruc
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France,Corresponding author.
| | - Annie Vénien
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Sylvie Clerjon
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Raphael Favier
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Olivier Loison
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Pierre-Sylvain Mirade
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Jacques Rouel
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
| | - Mailys Lethiec
- Labeyrie Fine Foods, 40230 Saint-Geours-de-Maremne, France
| | - Arno Germond
- INRAE, UR 370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France
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2
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Selçuk BB, Ayvaz Z. Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Büminhan Burkay Selçuk
- Marine Science and Technology Faculty, Department of Fisheries and Processing Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Zayde Ayvaz
- Marine Science and Technology Faculty, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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3
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Chan SS, Feyissa AH, Jessen F, Roth B, Jakobsen AN, Lerfall J. Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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4
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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5
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Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre ( Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products. Foods 2021; 10:foods10112522. [PMID: 34828803 PMCID: PMC8619432 DOI: 10.3390/foods10112522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 01/29/2023] Open
Abstract
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.
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Taherzadeh-Shalmaei N, Sharifi M, Ghasemi-Mobtaker H, Kaab A. Evaluating the energy use, economic and environmental sustainability for smoked fish production from life cycle assessment point of view (case study: Guilan Province, Iran). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:53833-53846. [PMID: 34037935 DOI: 10.1007/s11356-021-14437-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 05/12/2021] [Indexed: 06/12/2023]
Abstract
The purpose of this study is to determine energy use patterns, evaluating the environmental impacts and economic evaluation of smoked fish production in the Guilan Province. The initial data were collected from seven smokehouses in the north of Iran through face-to-face questionnaire method, while the required data related to the background system were extracted from the Ecoinvent 2.2 database. The total input and output energy result showed the use is examined to be 98,143.29 and 60,048 MJ ton-1, respectively. About 79.31% of this was generated by fish, 7.7% from electricity, and 6.7% from wood chip. Life cycle assessment results showed that fish and salt emissions have the most notable effects. Among damage categories, the largest emissions were related to human health (37.77%). Climate change (30.35%), resource (28.78%), and ecosystem quality (0.92%) are next phases. The rates of nonrenewable, fossil in CExD method calculated 35,426.61 MJ ton-1. Economic analysis of production was carried out. Some economic indicators have been calculated, and the benefit to cost ratio was obtained as 3.09. Due to the justification of fisheries management, these issues merit further exploration.
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Affiliation(s)
- Nahid Taherzadeh-Shalmaei
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad Sharifi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Hassan Ghasemi-Mobtaker
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Ali Kaab
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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7
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Messina CM, Arena R, Ficano G, La Barbera L, Morghese M, Santulli A. Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass ( Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products. Animals (Basel) 2021; 11:ani11010185. [PMID: 33466840 PMCID: PMC7830399 DOI: 10.3390/ani11010185] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 12/01/2022] Open
Abstract
Simple Summary The growing fish consumption driven by the increased production, the concomitant reduction in wastage, and the huge amount of fish food traded globally, makes it important to address the sustainability, profitability, security, and safety issues related to the seafood production sector. Toward this direction, innovative methods extending shelf-life, maintaining seafood quality, safety and nutritional characteristics and that open new market opportunities, satisfy consumer preferences, and improve product traceability are required. Answering this call, this study aimed to develop a new value added product exploiting a species largely cultured in Italy (i.e., European sea bass). In particular, sea bass fillets were cold smoked using both fresh and frozen fillets to understand the effectiveness of this kind of processing on developing a new fish product and whether the quality of the raw material that could be affected by freezing and thawing could change the quality of the final product. It was seen that the quality of the raw material was affected by the time of frozen storage and that these starting conditions consequently impaired the quality of the smoked fillets. However, cold smoking was proven to be an effective process to develop a valuable product contributing to the growth of the aquaculture sector. Abstract Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.
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Affiliation(s)
- Concetta Maria Messina
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
- Correspondence:
| | - Rosaria Arena
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
| | - Giovanna Ficano
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
| | - Maria Morghese
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
| | - Andrea Santulli
- Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (R.A.); (G.F.); (A.S.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (L.L.B.); (M.M.)
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8
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Lerfall J, Hoel S. Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (
Salmo salar
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jørgen Lerfall
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
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9
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Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Tsogas A, Vatavali K, Dimitriou E, Badeka A, Kontakos S, Kontominas MG. Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets (
Mugil cephalus
) during refrigerated and frozen/refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A. Tsogas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - K. Vatavali
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - E. Dimitriou
- Directorate of Fishing, Prefecture of Western Greece Messologhi Greece
| | - A. Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - S. Kontakos
- Department of Social Administration and Political Science Democritus University of Thrace Komotini Greece
| | - M. G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
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11
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Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Heir E, Liland KH, Carlehög M, Holck AL. Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments. Int J Food Microbiol 2018; 291:48-58. [PMID: 30445285 DOI: 10.1016/j.ijfoodmicro.2018.10.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/07/2018] [Accepted: 10/30/2018] [Indexed: 12/31/2022]
Abstract
Contamination, survival and growth of Listeria monocytogenes in cold-smoked salmon represent serious health hazards to consumers and major challenges for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as an ingredient in cold-smoked salmon with regard to anti-listerial effects under processing and storage, sensory quality and consumer preference, effects on background microbiota and yield during production. Cold-smoked salmon with Verdad N6 added in the dry-salting process was produced. Salmon fillets were surface contaminated with a mix of L. monocytogenes. Levels of L. monocytogenes were determined during vacuum pack refrigerated storage for 29 days. The use of Verdad N6 resulted in increased lag times and reduced growth rates of L. monocytogenes. The inhibitory effects were dependent on Verdad N6 levels (0-2%), storage time and temperature (4 or 8 °C), type of contamination (between slices or on non-sliced salmon) and degree of smoking. The presence of dextrose (1%) in the recipe had no significant effects on L. monocytogenes levels after storage. On sliced salmon, complete growth inhibition at 4 °C storage could be obtained using 1% Verdad N6 compared to a 3 log increase in L. monocytogenes counts in control salmon. At abuse temperatures (8 °C), corresponding L. monocytogenes levels increased <2 log and 5-6 log during 29 days storage. On non-sliced salmon, 1% Verdad N6 provided complete growth reductions at 4 and 8 °C storage while L. monocytogenes in control salmon increased 2.3 and 4.6 log, respectively, in the same period. The use of Verdad N6 in combination with bactericidal UV-C treatments (fluence 50 mJ/cm2) provided an initial 0.8 log reduction and complete L. monocytogenes growth inhibition on subsequent storage at 4 and 8 °C. Salmon with Verdad N6 showed reduced levels of total counts during storage and a shift in the dominating bacteria with reduced and increased relative levels of Photobacterium and lactic acid bacteria, respectively. A consumer test showed no consistent differences in liking of salmon with and without Verdad N6. In summary, Verdad N6 is an option for the production of high quality cold-smoked salmon with enhanced food safety through its robust listeriostatic effects. The application of Verdad N6 in combination with listericidal UV-C light treatment can further reduce the listeria-risks of this ready-to-eat food product category.
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Affiliation(s)
- Even Heir
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway.
| | - Kristian Hovde Liland
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway; Faculty of Science and Technology, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Mats Carlehög
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway
| | - Askild Lorentz Holck
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway
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13
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Bjørnevik M, Cardinal M, Vallet JL, Nicolaisen O, Arnarson GÖ. Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Lerfall J, Skuland AV, Skare EF, Hasli PR, Rotabakk BT. Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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CHECMAREV G, CASALES MR, YEANNES MI. Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.10516] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Arvanitoyannis IS, Kotsanopoulos KV. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0690-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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18
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Lerfall J, Akse L, Østerlie M, Birkeland S. Salting method affects the retention of carotenoids in the fillet surface of cold-smoked Atlantic salmon (Salmo salar L.). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02723.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Segtnan VH, Høy M, Sørheim O, Kohler A, Lundby F, Wold JP, Ofstad R. Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1705-1710. [PMID: 19256551 DOI: 10.1021/jf802080s] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To be able to monitor the salting process of cold smoked salmon, a nondestructive imaging technique for salt analysis is required. This experiment showed that X-ray computed tomography (CT) can be used for nondestructive distributional analysis of NaCl in salmon fillets during salting, salt equilibration, and smoking. The combination of three X-ray voltages (80, 110, and 130 kV) gave the best CT calibrations for NaCl, with a prediction error (root mean square error of cross-validation, RMSECV) of 0.40% NaCl and a correlation (R) of 0.92 between predicted values and reference values. Adding fat predictions based on NIR interactance imaging further improved the NaCl prediction performance, giving RMSECV = 0.34% NaCl and R = 0.95. It was also found that NIR interactance imaging alone was able to predict NaCl contents locally in salted salmon fillets with RMSECV = 0.56% and R = 0.86.
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Affiliation(s)
- Vegard H Segtnan
- Centre of Biospectroscopy and Data Modelling, Nofima Food, Matforsk AS, Osloveien 1, N-1430 As, Norway
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20
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Arvanitoyannis IS, Palaiokostas C, Panagiotaki P. A comparative presentation of implementation of ISO 22000 versus HACCP and FMEA in a small size Greek factory producing smoked trout: a case study. Crit Rev Food Sci Nutr 2008; 49:176-201. [PMID: 18989836 DOI: 10.1080/10408390701856058] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Agriculture, Icthyology and Aquatic Environment, Fytokou Street, Nea Ionia Magnesias, 38446 Volos, Hellas, Greece.
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21
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Midelet-Bourdin G, Beaufort A, Leroi F, Cardinal M, Rudelle S, Leleu G, Copin S, Malle P. Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon. J Food Prot 2008; 71:2198-207. [PMID: 19044261 DOI: 10.4315/0362-028x-71.11.2198] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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 degrees C, which was followed by 18 days at 8 degrees C (control), 12 products were superchilled for 14 days at -2 degrees C, and 12 other products were superchilled for 28 days at -2 degrees 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 degrees C, both in control and super-chilled products at -2 degrees C for 14 days. After superchilling for 28 days at -2 degrees C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0 degree C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8 degrees C in products superchilled 28 days at -2 degrees 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 degrees C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.
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Affiliation(s)
- Graziella Midelet-Bourdin
- Agence Française de Sécurité Sanitaire des Aliments, Laboratoire d'Etudes et de Recherches sur les produits de la pêche, Boulogne sur Mer, France.
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Birkeland S, Skåra T. Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate-an Alternative Processing Technology for the Production of Smoked Salmon. J Food Sci 2008; 73:S326-32. [DOI: 10.1111/j.1750-3841.2008.00850.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Løje H, Jensen KN, Hyldig G, Nielsen HH, Nielsen J. Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2007; 87:2684-2691. [PMID: 20836177 DOI: 10.1002/jsfa.3031] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This study aimed to investigate the influence of raw material composition and chill storage on quality parameters of cold smoked salmon. RESULTS Initial smoked fish had a higher liquid-holding capacity (LHC) than samples stored for 20 days. Large fish lost more liquid than small fish. The difference in LHC was consistent with a change in water distribution, which could indicate denaturation of muscle protein. Studies of the microstructure showed the influence of both processing and chill storage. An indication of lipid released from the cells was seen after 20 days of chill storage, which could be related to the reduced LHC at that time. CONCLUSION Both raw material composition and chill storage affected the quality parameters of smoked salmon. This study has improved knowledge about the relationships between muscle structure, liquid-holding properties and water distribution in smoked salmon. Copyright © 2007 Society of Chemical Industry.
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Affiliation(s)
- Hanne Løje
- Technical University of Denmark (DTU), Danish Institute for Fisheries Research, Department of Seafood Research, DTU Søltofts Plads Building 221, DK-2800 Kgs. Lyngby, Denmark
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