Shelf life and spoilage of sliced vacuum packed cold-smoked salmon have been
evaluated in several studies during the last years e.g. here at DIFRES in
Lyngby. See list of references below.
Even at a constant chill storage temperature of 5 °C shelf life, as
determined in by sensory evaluation in storage trials, vary from 3-4 to 7-8
weeks. This has been a considerable practical problem and a spoilage index
to be determined by objective measurements like chemical or microbiological
analyses has been missing. Therefor it may be of interst that a promising
spoilage index for this product was recently suggested by Jørgensen et al.
(2000). The new spoilage index rely on measurements of biogenic amines and
pH.
Best regards
Paw Dalgaard
References:
Jørgensen, L.V., Dalgaard, P. and Huss, H.H. (2000) Multiple compound
quality index for cold-smoked salmon (Salmo salar) developed by multivariate
regression of biogenic amines and pH. J. Agri. Food Chem. 48 2448-2453.
Leroi, F., Joffraud, J.J. and Chevalier, F. (2000) Effect of salt and smoke
on the microbiological quality of cold-smoked salmon during storage at 5 °C
as estimated by the factorial design method. J. Food Prot. 63, 502-508.
Paludan-Müller, C., P. Dalgaard, H.H. Huss and L. Gram 1998. Evaluation of
the role of Carnobacterium piscicola in spoilage of vacuum- and modified
atmosphere packed cold-smoked salmon stored at 5°C. Int. J. Food Microbiol.
39 155-166
Truelstrup Hansen, L., S. Drewes Røntved and H.H. Huss 1998. Microbiological
quality and shelf life of cold-smoked salmon from three different processing
plants. Food Microbiology 15 137-150
Leroi,F., Joffraud,J.-J., Chevalier,F. and Cardinal,M. (1998) Study of the
microbial ecology of cold-smoked salmon during storage at 8 °C.
International Journal of Food Microbiology 39, 111-121.
Truelstrup Hansen, L., T. Gill, S. Drewes Røntved and H.H. Huss 1996.
Importance of autolysis and microbiological activity on quality of
cold-smoked salmon. Food Res. Int. 29 181-188
Truelstrup Hansen, L., T. Gill and H.H. Huss 1995. Effects of salt and
storage temperature on chemical, microbiological and sensory changes in cold
smoked salmon. Food Res. Int. 28 123-130
Hello,
Does anyone know what the refrigerated shelf life is for Atlantic cold
smoked salmon, once it has been slacked out from a frozen state. Does
anyone know of any shelf life studies that have been preformed? I would
appreciate any direction that could be provided.
Thank you,
Kelly Krause
Bumble Bee Seafoods
-------------------------------------
Paw Dalgaard, Senior Scientist
Danish Institute for Fisheries Research (DIFRES)
Department of Seafood Research
Ministry of Food, Agriculture and Fisheries
DTU, Building 221, 2800 Lyngby, Denmark
e-mail pad@dfu.min.dk
fax +45-45884774
phone office + 45-45252566
phone lab. +45-45254913
phone dept. +45-45883322
http://www.dfu.min.dk/micro/pd.htm
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