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Título: | A Comparison between E-Beam irradiation and high-pressure treatment for cold-smoked salmon sanitation Shelf-life, colour, texture and sensory characteristics |
Autor: | Montiel, R.; Cabeza, M. C.; Bravo, Daniel; Gaya Sicilia, María Pilar; Cambero, M. I.; Ordóñez, J. A.; Núñez Gutiérrez, Manuel; Medina, Margarita | Palabras clave: | Cold-smoked salmon E-beam radiation High pressure Colour Texture |
Fecha de publicación: | 2013 | Editor: | Springer Nature | Citación: | Food and Bioprocess Technology 6: 3177-3185 (2013) | Resumen: | The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1-4 kGy and high-pressure treatments at 450 MPa for 5-25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (a*), whereas high-pressure treatment resulted in a brighter (L*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon. © 2012 Springer Science+Business Media, LLC. | URI: | http://hdl.handle.net/10261/290456 | DOI: | 10.1007/s11947-012-0954-y | ISSN: | 1935-5130 | E-ISSN: | 1935-5149 |
Aparece en las colecciones: | (INIA) Artículos |
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