Development of a sterile cold-smoked fish model.
It is difficult to create a successful sterile cold-smoked fish model, particularly when very fresh fish are not readily available. This study tested a low-dose ionization technique (1.5 and 3.0 kGy) as a means of eliminating residual flora and ensuring sterility without altering sensory qualities. Ionized cold-smoked salmon displayed no bacterial contamination during an 11 week storage period and was not considered as spoiled by a sensory panel. In comparison, non-ionized smoked salmon, although aseptically processed, contained a bacterial flora responsible for its spoilage. This model allows assessment of the spoilage potential or activity of isolated bacterial strains as well as independent studies of bacterial and non-bacterial reactions in cold-smoked fish.
Joffraud
J J
JJ
Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Département Valorisation des Produits, Laboratoire de Génie Alimentáire, Nantes, France. joffraud@ifremer.fr
Leroi
F
F
Chevalier
F
F
D000818:Animals; D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D011839:Radiation, Ionizing; D012474:Salmon; D013242:Sterilization / Q000379:methods*; D014337:Trout