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Development of a sterile cold-smoked fish model
J J Joffraud1, F Leroi, F Chevalier
1Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Département Valorisation des Produits, Laboratoire de Génie Alimentáire, Nantes, France. joffraud@ifremer.fr
Journal of Applied Microbiology
|January 1, 1999
Summary
Low-dose irradiation (1.5 and 3.0 kGy) effectively sterilized cold-smoked salmon, preventing bacterial contamination and spoilage for 11 weeks without affecting sensory qualities.
Area of Science:
- Food Science
- Microbiology
- Radiation Technology
Background:
- Establishing sterile cold-smoked fish models is challenging, especially with non-fresh fish.
- Controlling microbial contamination is crucial for product safety and shelf-life.
Purpose of the Study:
- To evaluate low-dose irradiation as a method for achieving sterility in cold-smoked fish.
- To assess the impact of irradiation on bacterial flora and sensory attributes of cold-smoked salmon.
Main Methods:
- Cold-smoked salmon was treated with low-dose irradiation (1.5 and 3.0 kGy).
- Sterility and bacterial contamination were monitored over 11 weeks.
- Sensory evaluation was performed on the irradiated samples.
Main Results:
- Irradiated cold-smoked salmon showed no bacterial contamination throughout the 11-week storage period.
- Sensory panels did not identify irradiated salmon as spoiled.
- Non-irradiated control samples, despite aseptic processing, exhibited spoilage due to bacterial growth.
Conclusions:
- Low-dose irradiation is a viable method for producing sterile cold-smoked fish.
- This technique ensures product safety and extends shelf-life without compromising sensory quality.
- The developed model facilitates research on spoilage mechanisms in cold-smoked fish.