The following bibliography could be a start.
Peter Howgate
Cardinal, M., Berdague, J-L., Dinel, V., Knockaert, C. & Vallet, J-L. 1997 Effect of various smoking techniques on the nature of volatile compounds and on the sensory characteristics of salmon meat.Sciences des Aliments, 17, 679-696. (In French)
Dalgaard, P. & Jørgensen, L.V. 1998 Predicted and observed growth of Listeria monocytogenes seafood challenge tests and in naturally contaminated cold_smoked salmon. International Journal of Food Microbiology, 40, 105-115.
González-Rodríguez, N., Sanz, J_J., Santos, J-A., Otero, A. & García_López, M_L. 2002 Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. International Journal of Food Microbiology, 77, 161-168.
Himelbloom, B.H. & Crapo, C.H. 1998 Factors influencing the microbial quality of cold_smoked salmon strips. Journal of Food Science, 63, 356-358.
Jørgensen, L.V., Dalgaard, P. & Huss, H.H. 2000 Multiple compound quality index for cold_smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. Journal of Agricultural and Food Chemistry, 48, 2448-2453.
Jørgensen, L.V., Huss, H.H. & Dalgaard, P. 2001 Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. Journal of Agricultural and Food Chemistry, 49, 2376-81.
Leblanc, L., Leroi, F., Hartke, A., Auffray, Y. 2000 Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens? Letters in Applied Microbiology, 30, 437-442
Leroi F., Arbey N., Joffraud J.J. & Chevalier F. 1996 Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon. International Journal of Food Science and Technology, 31, 497-504
Leroi, F., Joffraud, J.J., Chevalier, F. & Cardinal, M. 1998 Study of the microbial ecology of cold-smoked salmon during storage at 8ºC. International Journal of Food Microbiology, 39, 111-121.
Leroi, F., Joffraud, J.J., Chevalier, F. & Cardinal, M. 2001 Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. Journal of Applied Microbiology, 90, 578-587.
Nilsson, L., Huss, H.H. & Gram, L. 1997 Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. International Journal of Food Microbiology, 38, 2 17-227.
Paludan-Müller, C., Dalgaard, P., Huss, H.H. & Gram, L. 1998 Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere packed cold_smoked salmon stored at 5ºC. International Journal of Food Microbiology, 39, 155-166.
Stohr, V., Joffraud, J.J., Cardinal, M. & Leroi, F. 2001 Spoilage potential and sensory profile associated with bacteria isolated from cold_smoked salmon. Food Research International, 34, 797-806.
Truelstrup Hansen, L., Gill, T. & Huss, H.H. 1995 Effects of salt, and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, 28, 123-130.
Truelstrup Hansen, L.T., Gill, T., Røntved, S.D. & Huss, H.H. 1996 Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Research International, 29, 181-188.
----- Original Message -----
From: Ricardo Simpson
To: seafood@ucdavis.edu ; mdondero
Sent: Monday, November 24, 2003 2:11 PM
Subject: SMOKED SALMON
Dear list,
We would like to compare our results in refrigerated smoked salmon (cold
smoked under vacuum) with samples (no vacuum) under refrigeration. In
addition, We would like to compare with samples stored under modified
atmosphere. We have shelf life data and also several chemical, physical and
sensory indices.
Ricardo Simpson, Ph.D.
Associate Professor
Universidad Santa María
Valparaíso
CHILE
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